Bonnies No Egg Potato Salad Recipes

BONNIE'S NO EGG POTATO SALAD

Steps:

• 1. Mix the mayonaise, mustard, and celery seed in a large serving bowl.
• 2. Add cubed potatoes, relish and chopped celery and mix lightly. Season with salt and pepper. Refrigerate.
• 3. Cooks tip: You can eat this potato salad right away, but it is better to let it sit for the flavors to blend. I make the potatoes the day before and chill them. You can use other potatoes, but red potatoes absorb dressing readily.

BONNIE'S YUKON GOLD DILL POTATO SALAD

Steps:

• 1. MAKE THE HERB VINEGAR first: Add the 1/4 cup white wine vinegar and the 1 tablespoons of dill weed to a one-cup glass measuring cup and microwave one minute, remove and let cool and steep while you peel the potatoes and get them ready to boil. MAKE AN HERB SACHET: Take a coffee filter and place 3 tablespoons dill weed in it and tie it with a kitchen string. Peel and cut potatoes into 3/4 inch pieces and cover with water, and add one tablespoon of salt and the herb sachet. Bring the potatoes to a boil, cook until tender but not overcooked. Drain thoroughly. Discard the sachet. Place the potatoes in a large mixing bowl.
• 2. MEASURE AND ADD HERB VINEGAR: Add 2 tablespoons of the herb vinegar and reserve the rest for later. Drizzle it evenly over the hot potatoes and stir gently until covered. Refrigerate until cool, about 30 minutes, stir once more during that time.
• 3. MAKE THE DRESSING: In a small bowl, mix the mayonnaise, sour cream, the rest of the dill and vinegar mixture, mustard, salt, and pepper, and whisk until smooth. Refrigerate. Chop the scallions thin, set aside.
• 4. ADD DRESSING TO POTATOES: When the potatoes have cooled, add the dressing, stir in the scallions and the reserved herb vinegar. Cover and refrigerate to let flavors blend, about 30 minutes. Season with the salt and pepper. This is how it looks when finished. Enjoy!

CREAMY NO-EGG POTATO SALAD

Steps:

• Boil potatoes in water for 25 minutes, drain and set aside to cool.
• Combine remaining ingredients in large covered container and place in refrigerator while potatoes are cooling.
• When potatoes are cool enough to handle, peel and cube them.
• Add to vegetable mayonnaise mixture and toss.
• Cover and chill at least 6 hours or overnight.
• Delicious!