No-mayo Potato Spread

7. 10. 2025

This potato salad recipe is simple yet flavorful with a dressing made from pickles, mustard, and vinegar.

Ingredients

• 6 large waxy potatoes
• 1/2 cup red onion finely chopped
• 1/2 cup dill pickle
• 1 tablespoon of mustard
• 3 tablespoons white vinegar
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• a pinch of pepper

Method

• Wash the potatoes and place them in a pot with enough water to cover them. Bring to a boil and cook for 15-20 minutes or until tender.
• Drain the potatoes and rinse them with cold water to cool them down. Once cooled, peel them and chop them finely.
• In a large bowl, whisk together the mustard, vinegar, olive oil, salt, pepper, and sugar.
• Add the chopped potatoes, red onion, and dill pickle to the bowl and stir to combine all the ingredients.
• Cover the bowl and refrigerate the potato salad until it’s time to serve.
• Enjoy your delicious potato salad as a side dish, or use it as a filling for sandwiches.

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