mayo-free potato salad

My sister brought this to our house a couple months ago, and it is pretty doggone good. I gave a couple shots at recreating it, and this is repeatable. It's not really a German potato salad, it's sort of in between.

3 lbs new redskin potatoes
2 bunches of scallions, chopped white parts (about a cup)
1 cup chopped celery
1/3 cup white balsamic vinegar
2/3 cup olive oil
Salt and pepper to taste

Boil the potatoes until tender, but not mushy; about 12 minutes (use a fork to test). Cool and cut into quarters; toss with the oil and vinegar. Add the chopped onions and scallions and toss again. Serve warm, or allow it to cool and the flavors to blend, it's good either way.

Serves about a dozen, give or take and allowing for appetite.

It's similar to one we make, but we add celery leaves and parsley as well.

MMM>

I like German Potato Salad:

http://allrecipes.com/Recipe/Authentic-German-Potato-Salad/Detail.aspx

Sounds really good, got to try it at home!

Try this with leftover boiled potatoes from a seafood boil!  Whenever we have leftover potatoes, corn, onions, mushrooms, etc. from a crawfish or shrimp boil I keep them and the next day make a similar dressing to add to the diced cold veggies.  Very good.  Could probably be done by just boiling the potatoes in highly seasoned water...

cy

cy - I can't remember ever having potatoes left over from a crawfish boil - we always devour every morsel!

Your recipe would be great, though - I seem to remember a recipe from Guy Fieri where he used a Zatarain's boil for the potatoes - and then added the bacon, onions, cheese, etc - but he used sour cream instead of mayo - I'm not a fan of mayo in or on anything, so to me the sour cream  seemed good for this  --

I still think you can't go wrong with a vinegarette dressing on any type of salad.

  I would add some real bacon to the recipe posted above. Also a little of the grease from the bacon instead of the olive oil and serve it warm. I also would use 1/2 sour cream and 1/2 mayo to take out some of the salt.

JMHO

David O.

boyardee65


  I would add some real bacon to the recipe posted above. Also a little of the grease from the bacon instead of the olive oil and serve it warm. I also would use 1/2 sour cream and 1/2 mayo to take out some of the salt.

JMHO

David O.

But that... that isn't mayo-less potato salad if you do that!

Best solution would probably be to make both and serve them side by side! Nothing saying you can't do that, other than your waistline!

Tip for boiling potatoes:  Start the spuds in cold water, then raise the water temp to 135 degrees.  Hold it there for 20 minutes, then raise to boiling and cook until done.  The "tempering" changes the structure of some of the starch in the the potato and keeps it firm when fully done, thereby making them easier to slice/cube and keeping them from getting mushy.

Due credit to Harold McGee

Is 135 degrees considered low temp?

I imagine "low temp" varies considerably from stove to stove.  Just use a meat thermometer (the digital ones are great and pretty cheap nowdays)

Recipe looks great!  Thanks for posting!