Mayo-Free Potato Salad recipe

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Ingredients

9 large red potatoes
2 dill pickles, chopped
2 green onions, chopped
2 stalks celery, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons dill pickle juice
2 teaspoons dried dill weed
1 teaspoon paprika
¼ teaspoon kosher salt, or to taste
¼ teaspoon ground black pepper
½ cup olive oil
¼ cup red wine vinegar
1 tablespoon Dijon mustard
¼ teaspoon paprika, for garnish

Nutrition Info

419.2 calories
carbohydrate: 68 g
cholesterol: : -
fat: 14.2 g
fiber: 7.5 g
protein: 8.1 g
saturatedFat: 2 g
servingSize: -
sodium: 164.3 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Chill the potatoes in cold water, and chop into cubes when cool enough to handle.

  2. Transfer the potatoes into a large salad bowl, and toss lightly with dill pickles, green onions, celery, cilantro, dill pickle juice, dried dill, 1 teaspoon paprika, salt, and pepper. In a bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard, and pour the dressing over the potato mixture. Toss again to coat all ingredients with dressing. Sprinkle with 1/4 teaspoon paprika.

Recipe Yield

8 servings

Recipe Note

I created this recipe as I do not use mayo in anything! It has great flavor. The coloring on this is not 'white' because of the no mayo. The Dijon and paprika give it a rustic look. Experiment with flavored oil, olives, and vinegars. I used Persian lime olive oil. This recipe can be modified easily, including adding crispy bacon to it. Enjoy!

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