Picnic Potato Salad
"This potato salad doesn't have any mayonnaise and is great for a picnic because it keeps well. Good with burgers or steak or whatever else you like on the barbecue. Leftovers keep well in the fridge for a couple of days if you have any. For my vegetarian friends I leave out the meat. Posted in response to a request."
photo by kiwidutch
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
-
SALAD
- 2 1⁄2 lbs new potatoes (10 medium)
- 10 large radishes, thinly sliced
- 2 celery ribs, finely diced
- 6 green onions, chopped or 1/2 sweet onion, finely chopped
- 1 red pepper (optional)
- 1⁄2 cup pepperoni, finely chopped (optional) or 1/2 cup kielbasa, chopped (optional)
-
DRESSING
- 1⁄4 cup vinegar (or to taste)
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄3 cup vegetable oil
- 2 tablespoons fresh parsley, chopped (optional)
directions
- Scrub potatoes. Cut in half if large.
- In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
- Drain; return potatoes to pot to dry over low heat for 30 seconds.
- Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
- Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
- Add finely diced celery and chopped green onions or sweet onion to bowl.
- Add red or green pepper and finely chopped pepperoni or kielbasa if using.
- Peel cooled potatoes.
- Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.
-
Dressing:
- In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
- Gradually whisk in oil until blended.
- Stir in parsley, if using.
- Pour dressing over potato mixture.
- Gently toss to coat well.
- Taste and adjust seasonings.
Questions & Replies
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Reviews
-
Just finished making this in a half amount before the heat of the day really sets in and, of course, had to sample. Yum! I used veggie pepperoni in it and (for me) that is excellent and a lot healthier. I'll be taking some of this to work for lunch today and there is plenty left in the fridge for tonight :D -
When making this recipe I didn't peel the potatoes (since I like eating potato skins!) & opted out of including the pepperoni, but other than that they recipe was followed (Ah, yes, but I did get generous with the mustard!) ~ & we had A GREAT TASTING POTATO SALAD, willingly shared with my veggie son & DIL! [Tagged, made & reviewed in Please Review My Recipe] -
DH eapecially liked these, while I found the vinegar a little overpowering so I would use less of it next time and also increase the mustard which we both liked very much. It was nice to try a potato salad that contains no mayonnaise and the only change I made was to sear the garlic, celery, onion and red pepper in a very hot frypan for one minute to slightly cook out the rawness of the tastes since they are less liked raw by DH and myself. This was easy to make and DH had bagged the leftovers for his lunch tomorrow. Please see my rating system: a divided rating from DH and I, but since I always err on the side of the higher rating to account for personal taste, a lovely 4 stars and a happy DH. Thanks! -
I love this kind of Potato Salad! I have been making it for years, although I make mine just a little bit different. <br/><br/>I do not use bacon, or pepperoni. I DO use onion sliced thinly, green pepper, cucumber and radishes. I also use oil and vinegar, AND Italian spices, (oregano) salt and pepper. YUMMY! To die for! (I sort of made up my own recipe after having this at a neighborhood dinner buffet restaurant years ago.)
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This was a really good potato salad. I especially liked how light it tasted without all that heavy mayonaise in it. I took kiwidutch's advice, and cut the vinegar down a bit. I also had some red pepper and put that in as well. We left out the radishes because the kids were eating it and I thought they'd be a bit hot for them. Thanks so much for sharing. Made for PRMR- June 2010
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RECIPE SUBMITTED BY
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Hamilton, 0
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