Mayonnaiseless Potato Salad

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Great for a picnic when cold storage is at a premium

Preparation time: 30 minutes
Cooking time:

Serves: 25-30


The Chunky Stuff:
6 lbs new potatoes
24 sliced stuffed green olives
2 Tblsp capers
1 diced medium red onion
1 diced vidalia onion
2 diced roasted red peppers
2 diced roasted green chiles
6 strips of chopped crispy bacon

The dressing:
4 ounces Grey Poupon
2 Tblsp kosher salt---margarita salt
1 Tblsp coarse ground black pepper
1 tspn dill--fresh preferred
3 cloves fresh garlic--cooked in 1 Tblsp butter in microwave--chop it up
Reserved Bacon grease
4 ounces olive oil
2 ounces balsamic vinegar
2 ounces white cooking wine
2 packages Splenda
2 ounces honey


Take all of the chunky stuff and toss in a bowl--oops, steam the potatoes, cool them in ice water so they retain their firmness (this ain't mashed potato salad), quarter them--now toss 'em in the bowl.

Now, put all of the dressing ingredients in a separate bowl and wisk the heck out of it-- was gonna say something else, but figured to keep it family friendly.

Drizzle thr dressing over the chunky stuff, add 2 ounces shredded romano cheese and 2 ounces grated parmesan cheese, and mix GENTLY with your hands--don't worry, they'll wash, and besides, you don't want to bust the potatoes.


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