i need a potato salad recipe

i have potatoes that i want to use up before they go bad so i was thinking of making potato salad...

anybody have a yummy and healthy recipe that doesn't require the potatoes to be drenched in mayo?

TIA ladies!

Re: i need a potato salad recipe

I use mayo, but i don't like toooooo much. i put red onion, garlic powder, spicey mustard, blac pepper... thats the base, you can add other stuff tho! I might consdier using some EVOO to use less mayo next time.

other add in i sometimes use are peppers, eggs, carrots

Message edited 6/23/2011 12:14:59 PM.

Re: i need a potato salad recipe

I make German Potato salad that is AWESOME.. but not very healthy! There is no mayo but there is bacon!

Re: i need a potato salad recipe

I toss the warm potatoes with 1 tablespoon pickle juice and let sit for a little while.
Then I make the dressing with mayo, lite sour cream and some more pickle juice for flavor, salt and pepper.
Add diced pickles, onion and celery, chopped eggs are optional.
If the dressing is too thick, I add ice water to thin it our.

forgot to add a little dash of yellow mustard in the dressing. I only like about a teaspoon or two.

Message edited 6/23/2011 12:59:22 PM.

Re: i need a potato salad recipe

costco sells a potato salad called loaded baked potato.. soo yummy but the nutrition facts are

i was thinking of making it myself with low fat ingredients.. heres what i wrote down.. i havent made it yet so im not making any promises!

fat free sour cream, low fat mayo, ranch dressing (powder) scallions, turkey bacon bits and low fat shredder cheddar. probably some season all and black pepper.

Re: i need a potato salad recipe

My favorite one:

Ingredients:

Servings: 4

1 1/2 lbs uncooked red potatoes
3 slices turkey bacon (Louis Rich or other brand name)
1/2 cup scallion, chopped
1/4 cup reduced-calorie mayonnaise
2 tablespoons red wine vinegar
2 tablespoons fresh parsley, chopped
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground

Directions:

Prep Time: 10 mins

Total Time: 30 mins

1 Place potatoes in a large saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes; drain. When potatoes are cool enough to handle, slice each into quarters.

2 Meanwhile, cook bacon in a hot skillet or in the microwave until crisp; drain on paper towels. Break bacon into small pieces.

3 Transfer potatoes to a large bowl; add bacon and scallions. Add mayonnaise, vinegar, parsley, salt and pepper; mix until blended.

Yields about 3/4 cup per serving.

Re: i need a potato salad recipe

thank u all for the ideas!
i never considered putting an eggs in it, but i'm definitely gonna toss one in now! yummy!!!!

Re: i need a potato salad recipe

String Bean and Potato Salad
Recipe courtesy Anne Burrell

.Prep Time:30 minInactive Prep Time:10 minCook Time:40 minLevel:
EasyServes:
6 to 8 servings.Ingredients
2 pounds red bliss potatoes
2 garlic cloves, peeled and chopped
1/4 to 1/3 cup sherry vinegar
1/4 to 1/3 cup extra-virgin olive oil
Kosher salt
1/2 pound haricots verts, stem end removed (hairy end left on)
1/2 cup pitted and slivered gaeta or kalamata olives
1/2 bunch fresh oregano, leaves finely chopped
3 scallions, white and green thinly sliced on the bias
Pinch crushed red pepper flakes
Directions
Put the potatoes and the garlic in a pot of well-salted water, to cover, and bring the water to a boil over medium heat. Cook until they are "fork" tender, about 20 minutes. When the potatoes are tender all the way through, remove them from the water and when they are cool enough to handle, but still hot, carefully cut the potatoes in half. Try not to pull the skins off. Chop the garlic and add it along with 2 tablespoons each vinegar and olive oil, and season with salt, to taste. It is important to do this while the potatoes are still warm so they will absorb the vinegar and oil and be seasoned all the way through.


While the potatoes are cooking, bring another pot of well-salted water to a boil, over medium heat. Set up a bowl of ice water and season it generously with salt. Add the beans to the boiling water and cook them until they are tender, about 5 to 6 minutes. Bite a bean to be sure they are properly cooked. When the beans are cooked, put them immediately in the bowl of salted ice water to stop the cooking or to "shock" them. When they are cold, remove them from the water and let them dry a little. Cut them in half.


In a large bowl, toss together the potatoes, beans, olives, oregano and scallions and crushed red pepper. Stir to combine well, taste and adjust the seasoning, if needed. Add the remaining oil and vinegar, if needed.

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Re: i need a potato salad recipe

This is my favorite recipe- made it many times:
3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears, coarsely chopped (about 1 1/2 cups)
3 celery stalks, chopped (about 1 cup)
1 medium red onion, chopped (about 1 cup)
5 hard-boiled eggs, peeled, chopped
3/4 cup mayonnaise
2 tablespoons Dijon mustard
print a shopping list for this recipe

preparation

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain; cool. Cut potatoes into 1-inch pieces and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, and mustard. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)