Description
A light and flavorful potato salad that skips the mayo, perfect for barbecues and potlucks.
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 the potato chunks in a pan with enough water to cover them. Bring to a boil.
- Reduce heat and cook the potatoes until tender but not mushy, about 15-20 minutes.
- Drain the potatoes and rinse them 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 everything gently to combine.
- Refrigerate the salad until it’s time to serve. Garnish with parsley if desired.
Notes
Chill the salad for at least an hour before serving to let the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg