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Potato salad dressing ideas please

Friends are coming for dinner. I want to make a special potato salad with no mayo. Anyone have a recipe for a dressing using OO and lemon etc?
Thanks

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  1. This Mango Chutney dressing (Credit - Devon Delaney) is enough for a salad made with 4 large potatoes (or roasted cubed sweet potatoes or butternut squash).

    3 tablespoons balsamic vinegar
    1/6 cup mango chutney - 2.6 Tablespoons
    1 tablespoons Dijon mustard
    1 tablespoons honey
    1 garlic cloves, minced
    1/8 cup olive oil - 2 Tablespoons

    Combine everything except the olive oil in a saucepan and heat, stirring. Remove from heat and whisk in the olive oil. Toss dressing with cubed potatoes.

    Full recipe is here
    http://www.foodnetwork.com/recipes/sa...

    1. Would they go for German? And if they don't do bacon, just follow a recipe and leave it out.

      I would add lemon zest, rather than juice, or lemon infused olive oil is really nice too.

      http://allrecipes.com/Recipe/Authenti...

      10 Replies
      1. re: coll

        Do you think this would work with broccoli? I've been looking for a non-mayo based broccoli salad recipe.

        1. re: fldhkybnva

          Why the heck not? One of my favorite broccoli preps is raw with Italian dressing (like Good Seasons). If you meant otherwise, then adding potatoes and onions can only make it exponentially better.

          1. re: coll

            Great, I don't eat many potatoes but a broccoli salad with a bacon dressing sounds great. Warm bacon vinaigrette salads (lettuce) are one of my favorite quick meals.

            1. re: fldhkybnva

              I used to douse raw broccoli with Good Seasons dressing and let it marinade an hour or two, til the color changed. But bacon would make it over the top, what a great idea!

            2. re: coll

              Yum! I love German potato salad, but I'd never thought of applying it to broccoli.

              1. re: Kontxesi

                Sounds like a match made in heaven to me! I'm still thinking broccoli AND potato together.

          2. re: coll

            +1

            But I would weep if bacon was not fully involved...

            1. re: C. Hamster

              I know what you mean, don't know if I could do it myself.

            2. re: coll

              I'd go for German and have never been able to duplicate my Grandmother's recipe (not for lack of trying). I'll try this one, adding chopped celery and small celery leaves and/or celery seeds. Thanks for the recipe.

              1. re: goodmom

                I only make it very occasionally but now I think it will be on my to do list myself! Let me know if you come up with anything interesting. A dab of Dijon maybe?

            3. I like a mustardy potato salad. Here's one with a super-mustard dressing: http://nicoleparton.blogspot.com/2011... (I would use olive oil rather than canola), and one with a simple mustard vinaigrette: http://markbittman.com/the-best-and-s...

              1. Grate the zest of one lemon into a large bowl. Squeeze the juice from half the lemon into the bowl. Add a splash of red wine vinegar, then add three splashes of extra virgin olive oil. Add a couple tablespoons of capers you have rinsed, soaked in water for the length of time it takes to cook the potatoes, and drained again. Add a couple sliced scallions if you like them. Whisk all together, season with salt and pepper. Add the warm potatoes, mix well. When the potatoes have cooled to room temperature add snipped dill - lots of it - or minced fennel fronds, and toss again.

                Serve the potato salad at room temperature.

                1 Reply
                1. re: janniecooks

                  LOVE dill with potato salad..... Good call

                2. Lemon juice, olive oil, allspice, salt, pepper

                  1. This potato salad from the Smitten Kitchen cookbook is the best I've ever had. It uses a basic mustard vinaigrette,but the pickled celery is what makes it really amazing.

                    http://www.seriouseats.com/recipes/20...

                      1. my favoirite is while the potatoes are still warm, add olive oil, finely minced shallots, minced fresh thyme, s&p. serve at room temperature.

                        the BF has been making one with olive oil, chopped kalamata olives, chopped capers, s&P.

                        either one of those would be great adding lemon too.

                        6 Replies
                        1. re: mariacarmen

                          No vinegar at all? I think I just recently picked up the trick of adding vinegar when the potatoes are just out of the pot.

                          Not that I make potato salad more than maybe once a year :-D

                          1. re: linguafood

                            nope. just good tater flavor.

                            well, maybe the BF's has some acid to it. mine doesn't. it's from an old Patricia Wells french cookbook recipe. but maybe i omitted the acidic element. i don't miss it.

                              1. re: linguafood

                                i know it girl, i know it.

                                i do like tart things, but the olive oil and potato combo is so buttery and good.

                            1. re: linguafood

                              While the potatoes are still warm, I add pickle juice from a jar of dill pickles...

                              1. re: Cynsa

                                Yes, anything acidic makes them all plump and waxy, which is perfect for tater salad.

                          2. Julia's recipe for Pommes de Terre à l'Huile from "Mastering" Volume 2 is the only kind I make other than my family mayonnaise/egg version. The potatoes are sliced while still as hot as you can stand (rubber gloves are great here) and tossed with a little white wine, then dressed with a simple vinaigrette of oil, mustard, a pinch of salt and either vinegar, lemon juice, or both. I don't remember the exact amounts, which is why I have the recipe permanently bookmarked.

                            1. I like to use a combo of non-fat yogurt, dijon, horseradish powder, and sweet relish as a base and then go from there.

                              1. Sometimes I make a potato salad with Mexican flavors, and it is popular with friends. I boil baby potatoes with skins on, drain and cut bite size, and while still hot mix in fresh lime juice, chopped mild fresh chile (Anaheim or poblano), finely minced jalapeno or serano to taste, onion and olive oil. I let this marinate until cool then add chopped cilantro. I add cider vinegar if it needs more acidity. I prefer this with just a little mayo added at the end, but it is very good without.

                                4 Replies
                                1. re: MazDee

                                  I went with the German recipe this time. But I added sliced boiled eggs and some olive oil and a few capers.
                                  WOW!
                                  The combination of the egg yolk, vinager, olive oil mixed together was extraordinary. (Aioli anyone?) Liquid gold on the plate. I used double smoked bacon and instead of green onion used very thin sliced shallot. The shallot/sugar/table vinager/capers mixture sat combined at room temp. for a couple of hours before adding to the new slow simmered red potatoes and sliced boiled eggs.

                                  1. re: Puffin3

                                    The hard boiled eggs are genius. I might just try this in the near future.

                                    1. re: coll

                                      I've realized that ironically what I did was make sort of a 'mayo' anyways.

                                2. Not sure this helps... but I use sour cream instead of Mayo... I was out of Mayo a few years ago so I went with sour cream... haven't went back sinse.

                                  My dressing is:

                                  1/2 cup or more sour cream.
                                  2 TBLs Dejon
                                  1 head of roasted garlic cloves released
                                  1/4 to cup of red wine vinegar (or apple cider vinegar)
                                  2 tablespoons sugar (or honey of you want).

                                  Wisk together to combine and break up the cloves add to hot or warm potato etc to

                                  1. my favourite is very similar to the others with shallots, garlic, mustard, lemon or white wine vinegar, a pinch of sugar, OO and tarragon (love love love tarragon!!)

                                    1. I recently stumbled on this really lovely Martha Stewart recipe: http://martha.ms/GzuDXB

                                      I was looking for something light to go with a weisswurst, and this was spot-on. Light, tangy, a little sweet, a little tart, and a snap to make. Plus it's quite pretty with the purple onion, red potato, and green dill.

                                      1. No EVOO, or lemon but Indian-style with potatoes, mustard oil, toasted cumin seeds, minced scallions, and cilantro with yogurt dressing. You can add a pinch of turmeric for color.

                                        1 Reply
                                        1. re: letsindulge

                                          Love the Indian theme adding crushed mustard seed, red masala powder, cumin, garlic to the yogurt for the dressing.

                                        2. We find Yotam Ottolenghi's Royal Potato Salad to be a nice change from the ones with mayo, but it is still very rich. http://www.theguardian.com/lifeandsty... Potatoes are covered with a pesto (parsley, basil, pine nuts, garlic and parmesan), peas, minced sorrel (or mint), and semi-soft cooked quail eggs (can use regular and cut into quarters).

                                          1. I have an old recipe for so-called "Arabic Potato Salad," which is always a big hit: skin-on red potatoes chunked up and boiled until done, then while they're hot, tossed with olive oil, salt, chopped garlic (lots), lemon juice, and equal parts (lots) of flat parsley and fresh mint. Always the first dish to disappear.