Easy No Mayo Potato Salad
A refreshing twist on the classic potato salad, perfect for summer barbecues without the heaviness of mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 6 large Yukon Gold potatoes
- 1/2 cup red onion (finely chopped)
- 1/2 cup dill pickle relish
- 1 Tablespoon grainy mustard (or any mustard you prefer)
- 1/4 cup white vinegar
- 2 Tablespoons olive oil
- 1 teaspoon sugar
- 2/3 teaspoon salt
- 1/3 teaspoon pepper
Instructions
- Peel the potatoes and slice them into chunks. Place them in a pan with enough water to cover them, and bring to a boil.
- Reduce the heat and cook until tender (but not mushy), about 15-20 minutes. Drain and rinse with cold water to cool them down.
- In a large bowl, whisk together the mustard, vinegar, olive oil, salt, pepper, and sugar.
- Add the cooled potatoes, red onion, and dill pickle relish to the bowl.
- Stir to combine. Refrigerate until time to serve. Garnish with parsley if desired.
Notes
For extra flavor, consider adding chopped fresh herbs like dill, parsley, or chives. You can mix in other vegetables such as celery or bell peppers for added crunch. Diced hard-boiled eggs or cooked bacon can add protein.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://doughdazzle.com/easy-no-mayo-potato-salad-recipe/