Comments on: Potato Salad, Lightened Up

By: l-carnitine

l-carnitine — Mon, 02 Nov 2009 10:12:24 +0000

Looks so delicious and tasty. I definitely going to try this. Its mouthwatering recipe. Thanks for sharing.

By: pat crouch

pat crouch — Mon, 07 Sep 2009 19:08:44 +0000

I FILLED OUTYOUR REQUEST FOR MY MAILING ADDRESS AD PHONE # Since I only have a cell phone I could not finish the info. thank you Pat

By: Dave

Dave — Mon, 07 Sep 2009 14:49:25 +0000

When I read about adding beans to potato salad, I originally thought "green beans", which I had on hand. I was about to make my German potato salad, which I like to take to picnics because there is no mayo to go bad if it sits out too long. I threw about a cup of sliced baby carrots and a cup of fresh green beens cut into one inch pieces in with the potatoes for the last five minutes of boiling. Even with 8 strips of bacon plus the fat, MasterCook says it has 77 calories and 3.2 grams fat per serving. One tablespoon of mayo has 11 grams fat …

By: Amy

Amy — Sun, 06 Sep 2009 22:44:43 +0000

I wrote this below, and then saw reply button here, so copying here..
I too have used Vegenaise, and have tried Nayonaise as well…Vegenaise is a great Mayo replacement, and a much better "fake-out" than the Nayonaise, which was okay, but definitely a more different flavor.
I've used Vegenaise on a Tyler Florence's "Ultimate Potato Salad" recipe (I omitted his olive oil, fyi) and no one knew, and everyone loved it! I've also (I'm not vegetarian, I just like a healthier, lighter mayo) mixed 1/2 and 1/2, Vegenaise/Light Hellman's, for serving to others who like the real thing and it also tastes great. You can really lighten it up that way and if there's plenty of flavor in the recipe (like with Tyler's that includes dill, capers, red onions, scallions…you can tweek ingredients to your taste), and unless you are a real "full-fat Mayo ONLY!" kind of person, and some people just prefer it…it tastes just as good!

By: Amy

Amy — Sun, 06 Sep 2009 19:28:48 +0000

I too have used Vegenaise, and have tried Nayonaise as well…Vegenaise is a great Mayo replacement, and a much better "fake-out" than the Nayonaise, which was okay, but definitely a more different flavor.
I've used Vegenaise on a Tyler Florence's "Ultimate Potato Salad" recipe (I omitted his olive oil, fyi) and no one knew, and everyone loved it! I've also (I'm not vegetarian, I just like a healthier, lighter mayo) mixed 1/2 and 1/2, Vegenaise/Light Hellman's, for serving to others who like the real thing and it also tastes great. You can really lighten it up that way and if there's plenty of flavor in the recipe (like with Tyler's that includes dill, capers, red onions, scallions…you can tweek ingredients to your taste), and unless you are a real "full-fat Mayo ONLY!" kind of person, and some people just prefer it…it tastes just as good!

By: maae

maae — Fri, 04 Sep 2009 20:38:54 +0000

I use a lot of different vegetables , especially in the summer. I have used lots of different vegs. in potato salad and Chilli-usually celery, but have added cabbage (NOT a lot) to chilli; made up a recipe for Taco Cabbage, using anything fromthe garden: brown hamburger, add taco mix, add veges: zucchini, yellow summer sqyash, carrots, green onions or what ever ones you prefer, just add it!! Kids will not notice it in the highly flavored dishes like chilli; i use all colors of "green" peppers in just a bout anything when they are in season and/or on sale.the kids never complained about the taco cabbage as they did about eating "just cabbage"; they liked it so much that they make for their families now-a-days! maae

By: Melinda

Melinda — Fri, 04 Sep 2009 13:51:39 +0000

"Nayonaise" is great, but I found something that I even prefer, called "Vegenaise." It's both egg and dairy-free, and there's a version made with grapeseed oil, which supposedly possesses all kinds of health benefits. And it's absolutely delicious! I use it all the time, and no one is the wiser…

By: Tamara

Tamara — Wed, 02 Sep 2009 19:41:53 +0000

Marion– this weekend I did something similar with blueberries. When the berries go out of season and the apples are the only non-imported fruit left, I'll try your apple idea!

By: Marion

Marion — Thu, 27 Aug 2009 23:59:46 +0000

My family has always enjoyed the addition of finely chopped red apple to their potato salad. those who try it for the first time are unsure as to what it is that makes the salad "different", and it always brings compliments. That little touch of sweetness is not something I would have tried if not for sampling it at the home of a friend. My daughter-in-law uses cucumbers for a similar effect.

By: lucy

lucy — Thu, 27 Aug 2009 23:50:48 +0000

I have used Itaiian dressing,or mustard, and lots of celery or other fresh vegetables, that way the salad is more crunchy and less potatoes are consumed. It stretches the salad and adds variety to it