Mayo Free French Potato Salad Recipes

FRENCH POTATO SALAD

Steps:

• Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

MAYO-FREE FRENCH POTATO SALAD

Steps:

• Place the potatoes in a large stockpot; cover with cold water by 2 inches. Place over high heat, and bring to a boil. Add 2 tablespoons salt, and reduce to a simmer. Cook for 15 to 30 minutes, until just barely tender. Drain into a colander. Cover with a kitchen towel, and allow to steam for 10 minutes.
• Cut the potatoes in halves or quarters, depending on size. Combine the white wine and chicken stock, and pour over warm potatoes. Allow to sit for 10 minutes. Add celery, scallions, and cornichons, and toss to combine.
• Combine mustards, vinegar, remaining salt, and pepper in a small bowl; whisk to combine. Gradually add olive oil, whisking constantly, until emulsified. Pour dressing over potatoes; let sit until room temperature; stir in dill. Serve cold or at room temperature.

MAYO-FREE POTATO SALAD

Steps:

• In a large pot, bring the potatoes to a boil.
• Add the eggs into the same pot. Boil for 10 minutes until hard boiled. Take the eggs out of the pot with tongs, but leave the potatoes until you can easily stick a fork into them.
• While potatoes continue to boil, rinse the eggs in cold water to cool down.
• While eggs continue to cool, dice red onion.
• Dice the eggs.
• Remove potatoes from water and dice into large chunks.
• While potatoes are still hot, combine with eggs and onions (heat from potatoes slightly cooks the onions).
• Add seasonings. (These measurements are a guesstimate -- I usually just eyeball and add until it tastes right).
• Serve warm or refrigerate if desired (I prefer mine warm).