I need a good, crowd pleasing potato salad(no mayonnaise please). It is for a backyard event and the weather in my part of the world is still HOT, mayo in this heat is not safe. Any and all ideas will be greatly appreciated.
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09-27-03, 10:30 AM
MrsS
I rarely use mayo in my potato or pasta salad....make it as usual with zesty italian dressing in place of mayo.

10-03-03, 07:37 PM
Patricia
MrsS-Thanks for a most excellent suggestion. I shared this tip with my daughter, we put our heads together and came up with this low-fat recipe. At our gathering several ladies were assigned to make potato salad. They came with the standard mayo or mustard potato salads, we made this salad.

5# Red skinned yukon gold potatoes
2 Lg. Red bell peppers
1-16 oz. Zesty Italian Dressing
1-16 oz. Fat Free Zesty Italian Dressing
1 Lg. Purple Onion
2 Cups assorted olives(pit and coarsly chop)
Kosher salt
Freshground black pepper

Scrub potatoes leave skins on and cut into a 1" dice, boil in salted water until just tender. While potatoes cook roast pepper on stove burners. When their skins are blackened, put them in a zip-top bag, seal and allow to steam for about five minutes. Thinly(very thinly) slice onion and set aside. Now remove the blackened skins and seeds from peppers, chop and set aside. Mix the dressings together.

When potatoes are just tender, drain but do not rinse or stop cooking process. Put 1/2 cup of dressing and all of the onions into the hot pot and dump potatoes on top of the onions. Pour 1/2 of the remaining dressing on the hot potatoes, toss gently to coat, allow potatoes and onions to cool until you can touch them comfortably. Pour into your largest bowl, add the peppers, olives and remaining dressing, freshly ground black pepper and remaining dressing. With you clean hands gently toss salad until well mixed. Adjust seasonings to your taste. Serve at room temperature.

It was the runaway hit of the party. I have named it MrsS' Zesty Potato Salad. I hope you do not mind. Thanks again, Pat

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