Hold the Mayo!
 

Anyone have any recipes for coleslaw and potato salad WITHOUT mayonnaise?

Coleslaw just olive oil vinegar sugar black pepper and a wee pinch of salt.

Ad ratio to taste.

Potato salad just use mustard and no mayo keep everything else the same as you liked before.

Look up German potato salad also for ideas.
Potatoes vinegar dill and a dash of sugar is the basic.


Worth

Deborah, what is it about mayo that you are trying to avoid? The alternatives all have oil (a principal ingredient of mayo), so calories should be about the same. The difference would seem to be eggs, the primary emulsifier. There are alternative preparations with a different emulsifier.

It just grosses me out. I don't know why, it just does.

I ain't going there.


Actually, if you made your own maybe it wouldn't have the same effect. Mayonnaise is quite easy to make.

Hi Deborah,

Our family has always made a French Potato Salad (no mayo). Here's a good recipe from Jacques Pepin. I think my Mom always made the Michael Field or an early Julia Child version which was basically the same but also used a bit of hot chicken broth (poured over the hot, peeled potatoes - just enough to be absorbed as potatoes cool).

Here's Jacque's version:

[URL]http://www.epicurious.com/recipes/food/views/jacquess-french-potato-salad-358334[/URL]

Anne

Deborah, have you tried/considered Miracle Whip. "Mayonnaise" turns me off as well. In my house, we use it for cole slaw, potato salad, deviled eggs, sandwiches, and all the things where other folks use mayonnaise.

I was raised on it and when folks offer me mayo, I have this thought pattern that says the mayo will be gross and almost choking. Miracle Whip has a tang or zing to it that really turns on the tomatoes and bacon on BLT's.

You can also substitute mayo with sour cream or cottage cheese or ricotta.

Or you could make a potato. salad. with a vinaigrette - it's not the same thing though.

OK, thanks. Here's the thing: When I make potato salad I do use a small glob. But only enough to hold the potatoes and eggs together. If I add a little oil would that help?
It's so gross (to me) seeing deli potato salad-it looks like mayonnaise soup.
About coleslaw, I love it but the thought of making my own, mixing milk and mayo per the directions well, ewwwwwwww!

I know people who just don't like mayo and that's okay. I like to make a cole slaw using an asian dressing and toss some peanuts in it too.

I agree with a Worth. Look up recipes for German potato salad. It's got bacon in the recipe!

[QUOTE=Deborah;572052]OK, thanks. Here's the thing: When I make potato salad I do use a small glob. But only enough to hold the potatoes and eggs together. If I add a little oil would that help?
It's so gross (to me) seeing deli potato salad-it looks like mayonnaise soup.
About coleslaw, I love it but the thought of making my own, mixing milk and mayo per the directions well, ewwwwwwww![/QUOTE]


I must say the potato salad I see in the store looks and tastes all types horrible.
Mine looks nothing like it.
Use equal parts mayonnaise and yellow mustard with chopped up sweet gherkins some onion if you like our anything else.
Add a little of the pickle juice too.
Everyone who has had it loves it.
Don't be afraid to use a lot of the mayo mustard mix.

Worth

I don't use mayo. I've made potato salad, cole slaw, and pasta salads for a few weeks now being in the bbq smoker season and the garden going in.

I use a mustard lemon apple cider vinaigrette with olives, apples, green onion, red pepper/hot peppers, capers, celery, cilantro, etc. Not always the same, no recipe, just taste and adjust and use what i have. Like Worth mentioned, it is based on a German style.
Last week with nice small new potatoes i made my usual vinaigrette, but sauted some chopped bacon till near crisp, added some chopped red onion....tossed that into my potato salad for a nice meaty flavor.

I do sometimes add a bit of greek yogurt for a bit of creamy.

I made a crock of sauerkraut a couple months ago using three different cabbages, carrot and diakon now packed in jars in the 'beer' fridge downstairs. I add a couple cups of that to my fresh slaw for the vinegar hit flavor and go from there....

I do buy one tiny jar of Hellmans mayo in July for the first couple of garden tomato BLT's. We just don't stock jars, cans, bottles...processed foods.. We make our own vinegar from our fruit trees and kefir milk that is a nice tangy substitute for mayo. A healthier choice rather that calorie counting.

Sorry no recipe but lots of recipes if you google 'no-mayo summer salads'....
Now my spring peas are showing...fantastic raw in salads and summer slaws and pasta salads...

Deborah, we don't eat a lot of potato salad, but here is the potato salad recipe that I make. It is very adaptable. If you want it vegetarian - leave out the meat products. Whatever you don't like - don't use it.

Russet Potatoes peeled
Red potatoes chopped with peal on.
Boiled egg/s
At least 3 different kinds of pickles chopped into small bits
Yellow Onion chopped finely
Bacon and bacon grease
Mustard
Mayo
Salt and pepper to taste
Any other spices that you like

1. Cook the russet potatoes as you would for mashed potatoes. Add a bouillon cube or two and let the egg/s boil right along with the russet potatoes. Remove the boiled egg/s and mash the potatoes

2. At the same time, in a separate small pot, cook a few red potatoes diced into chunks with skin on. Just boil them until they are done. Leave them as is - don't mash them.

3. Add both potatoes into a mixing bowl. You can toss in some butter if you want - or not.

4. Cut up boiled egg/s whatever size you like and add to potatoes in bowl.

5. Chop up whatever are your favorite pickles. I like sweet, kosher, and dill most. Add them too.

6. Same with the yellow onion. I like them chopped raw, but you could sauté them.

7. Fry some bacon, chop it up and add it and the bacon grease to the potatoes.

8. Add mustard and mayo.

9. Season it with S&P and whatever spices you want.

Mom's "potato salad" when I was growing up was simply boiled potatoes dressed with olive oil and salt. I think I was in my late teens before I had American potato salad.