No Mayo Red Skin Potato Salad

No Mayo Red Skin Potato Salad

About 20 years ago my mother had a severe reaction to something she ate. This was completely out of the blue as she had never had issues with anything she had eaten before. She found out that she had developed an allergy to tree nuts and some spices, one of which is Paprika. This spice is in many things we eat you just can’t see it. Mayo is one of those things. (Did you know this? I sure didn’t.) Over the years since my Mom’s first allergic reaction my Dad has created recipes that are safe for my mom to eat. One of those recipes is No Mayo Red Skin Potato Salad. It is one of my Mom’s favorite side dishes and quickly become mine as well. Since summer is the perfect time for potato salad I thought I would share this recipe with you. 

No Mayo Red Skin Potato Salad

This recipe is super simple but so delicious. You can serve it warm or cold. I like it both ways and have a hard time not eating the entire bowl. One of the reasons that my Dad uses red potatoes instead of white potatoes is because red potatoes are better for you. The skin of red potatoes contains two to three times more antioxidant benefits than white potatoes, which is why he leaves them on.

Ingredients:

  • 3 pounds of red skin potatoes
  • 1 container of sour cream, 16oz.
  • 1 medium sweet vidalia onion
  • 1/2 teaspoon salt, adjust to taste
  • 1/2 teaspoon pepper, adjust to taste
  • 1 teaspoon garlic powder, adjust to taste

Directions:

1. Wash red skin potatoes and cut into small bit sized pieces. Steam in a steamer for 15-20 minutes until fork easily goes through BUT potato does not fall apart.

Fork Tender Red Skin Potato

2. While potatoes are steaming dice onion into small pieces and set aside.

3. Once the red skin potatoes are done steaming place them in a medium sized bowl. Add the diced onion to the hot potatoes and stir gently. (Do not over stir or you will mash up the potatoes.)

4.  Add the salt, pepper, and garlic powder to the potato mixture and stir gently.

Seasoned red skin potatoes

5. Add sour cream to potato mixture  and stir gently.

Sour Cream Potato Salad

6.  Serve warm or refrigerate and serve cold. Can stay refrigerated for up to 2-3 days.

No Mayo Red Potato Salad

Make sure you come back and check the blog next week as I share more family recipes that you are sure to love!

Comments

  1. I had no idea that paprika was in mayo!

  2. This looks good! I’m not a fan of mayo but I love a good potato salad…and one that I don’t have to worry about taking to a hot summer picnic. Thanks for sharing!

  3. I love potato salad, but never thought of making one without mayo. This looks yummy and perfect for those summer picnics!

  4. Looks delicious! I am not a big mayo fan, so I have to try this

  5. Looks delish especially for cookouts with the family.

  6. This is also egg-less, so I’d consider it. I can’t stand the smell of boiled eggs and it’s kept me from eating potato salad my whole life.

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