What can I use as a substitute for culinary cream in a cold potato salad recipe?

Why make making potato salad so difficult in the first place?





One of a variation of potato salads, in addition to German Style and New York Style, Southern Style potato salad will enhance your next picnic and please the palates of everyone who tastes it. Remember to keep a bowl of ice under your bowl of Potato Salad so that it will not sour. Enjoy!








8 medium new potatoes


1/4 cup lemon juice


1/4 cup vegetable oil


Salt


1/2 tsp ground pepper


2 celery stalks, chopped fine


4 hard-boiled eggs, coarsely chopped


1 to 1 1/4 cups mayonnaise


3 Tbl cider vinegar


2 Tbl dry mustard


3 Tbl sweet pickle relish





Boil the potatoes just until tender when pierced with a fork. Drain, and as soon as you are able to handle them, peel and dice (we enjoy our potato salad with the skin still on). Toss with the lemon juice, oil and salt to taste. Let cool.





Add the pepper, celery and chopped eggs and toss gently.





Combine 1 cup mayonnaise with vinegar, mustard and relish; blend well then toss over the potato salad, gently folding until completely coated. Add more mayonnaise as necessary.


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Potato Salad Without Mayonnaise





2 pounds potatoes (red or a waxy variety)


1/2 cup chopped celery (about 1 medium stalk)


2 tablespoons onion (about 1 ounce of raw onion), scallion or chives


1/2 cup cottage cheese, pureed in blender


1/2 cup plain yogurt


salt and freshly ground black pepper to taste





Bring large pot of water to a boil. Add potatoes and cook uncovered until tender but firm, about 15-20 minutes. Drain.





Peel the potatoes if desired, and cut into bite-sized pieces. Combine the potatoes with the chopped celery and onion.





Combine the pureed cottage cheese and yogurt. Add to the potato mixture and toss gently until coated. Season with salt and pepper.What can I use as a substitute for culinary cream in a cold potato salad recipe?
Since culinary cream is simply a starch-stabilized, reduced cream, you should be able to replace it with heavy whipping cream. If you're using it to make a thicker potato salad dressing, I'd substitute sour cream, or a mix of sour cream and heavy cream.

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