Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, mayo-free whipped potato salad. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mayo-Free Whipped Potato Salad is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Mayo-Free Whipped Potato Salad is something that I have loved my entire life.
Take Your Sandwich to the Next Level with Kraft Mayo. Find In Store Near You Today! Yet another recipe thrown together to try something a little bit original. This delicious side salad is good for any season and won't go bad in the hot summer sun!
To get started with this recipe, we must prepare a few ingredients. You can have mayo-free whipped potato salad using 8 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Mayo-Free Whipped Potato Salad:
- Get 3 Russet Potatoes
- Get 1/2 cup Light Sour Cream
- Get 2 tbsp Yellow Mustard
- Make ready 1/4 White Onion Sliced
- Get 1 1/2 tsp Minced Capers
- Take 2 tbsp Torn Dill
- Take 1/2 tbsp Salt
- Take 1/2 tsp Ground Black Pepper
In a high speed blender, add the cashews, water, mustard, lemon juice, honey, paprika, dill and sea salt. Process on high speed until smooth and creamy. Cut potatoes into bite size pieces and place in a large mixing bowl. Place potatoes in a large pot and cover with cold salted water.
Instructions to make Mayo-Free Whipped Potato Salad:
- Chop potatoes into 1-inch cubes and place in medium saucepan. Cover completely with water and bring to a simmer over medium-low heat. Cook for 20 minutes or until softened through.
- Transfer cooked potatoes to a medium-sized mixing bowl. Add remainder of ingredients and stir vigorously with a rubber spatula. The potatoes will break apart and will leave the salad with a mix of smooth, mashed potatoes and chunks.
Cut potatoes into bite size pieces and place in a large mixing bowl. Place potatoes in a large pot and cover with cold salted water. Drain and return potatoes to pot; cover. In a small bowl, whisk together yogurt, mustard and vinegar. Drain then plunge eggs into ice water or run under cold water for a few minutes.
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