Best 3 Potato Salad For Those Who Hate Potato Salad Recipes

**Potato salad, a classic dish that's often served at potlucks, picnics, and barbecues, is getting a makeover in this article with three unique recipes that cater to those who might not be fans of the traditional mayonnaise-based version.**

These recipes offer a range of flavors and textures to suit different preferences, including a tangy mustard-based potato salad, a creamy and flavorful Greek yogurt-based potato salad, and a refreshing and light lemon-herb potato salad. With step-by-step instructions and helpful tips, these recipes are easy to follow and will surely impress your friends and family at your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO SALAD FOR THOSE WHO HATE POTATO SALAD

Potato Salad for Those Who Hate Potato Salad image

I found this recipe in the Kraft magazine one summer, but I can't remember what it was called or the exact recipe. This version tastes similar and could be served hot or cold. If served hot, skip cooling and rinsing the potatoes. I actually hate real traditional potato salad, but I really like this one, it's one of my favorites.

Provided by Naito-Ko-

Categories Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

7 -8 red potatoes
2 cups light sour cream or 2 cups fat free sour cream
1/2 cup honey dijon mustard
2 tablespoons dill
1 small red onion
salt
pepper

Steps:

Chop the potatoes into small pieces, you don't have to peel them.
Boil the potatoes in water until tender, but do not overcook.
While the potatoes are cooking, in a bowl mix the sour cream, honey dijon and spices together.
Chop the red onion into very small pieces.
Add the red onions to the sour cream mixture.
When the potatoes are ready, rinse them in cold water until cool.
Toss the potatoes in the sour cream mixture.
Put into the fridge to chill.

Nutrition Facts : Calories 288.2, Fat 8.5, SaturatedFat 5.1, Cholesterol 26.8, Sodium 69.8, Carbohydrate 46.1, Fiber 4.4, Sugar 3.1, Protein 7.5

YUMMY POTATO SALAD (FOR THOSE THAT USUALLY HATE IT)

Yummy Potato Salad (For Those That Usually Hate It) image

I never liked potato salad, until this recipe. It's so good. I came up with this to satisfy my husbands love for potato salad, but decided to do it my way since I didn't like all the other potato salads I had tried. And low and behold... I love potato salad. Well, this one anyway. The amount of mayo is an estimate since it really depends on the size of your potato chunks and how much mayo you like. I also found that this was much tastier served warm or room temp. Prep time does not include the cooling time for the potatoes, but does include the time to cook them.

Provided by C. Taylor

Categories Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 lbs yukon gold potatoes (boiled and cooled till warm or room temp.)
1 small onion, finely chopped
3/4 cup mayonnaise
1/3 cup lemon juice
3 tablespoons Old Bay Seasoning
2 tablespoons garlic powder
salt

Steps:

Cut the cooled potatoes into bite size pieces and add to a large mixing bowl.
Add the remaining ingredients and stir until well mixed. Serve. This potato salad should be served warm or at room temperature, not cold.

Nutrition Facts : Calories 330.4, Fat 10.1, SaturatedFat 1.5, Cholesterol 7.6, Sodium 220.5, Carbohydrate 57.1, Fiber 4.6, Sugar 4.8, Protein 5.2

OLD FASHIONED POTATO SALAD

Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

Tips:

Choose firm potatoes. Yukon Gold, red potatoes, or fingerling potatoes are all good options, as they hold their shape well when cooked.
Cook the potatoes until they are tender but not mushy. You should be able to easily pierce them with a fork, but they should not be falling apart.
Let the potatoes cool completely before assembling the salad. This will help prevent the salad from becoming watery.
Use a light hand when adding the dressing. You can always add more dressing later, but it's difficult to remove it once it's been added.
Add some crunch to the salad with celery, radishes, or bell peppers.
Garnish the salad with fresh herbs, such as dill, chives, or parsley.

Conclusion:

Potato salad is a classic summer dish that can be enjoyed by people of all ages. However, if you're one of those people who hates potato salad, these recipes may just change your mind. With their unique ingredients and flavorful dressings, these potato salads are sure to please even the most discerning palate. So next time you're looking for a refreshing and delicious side dish, give one of these recipes a try.