15 mintime
Easydifficulty
4Servings
—Rating
Nutrition facts
450 kcalCalories
5 gProtein
35 gCarbs
30 gFat
Per serving · Approximate values estimated by AI
Quick & Easy No-Cook Potato Salad
70% authentic · Fusion
A simplified potato salad that skips the boiling, using pre-cooked or leftover potatoes for a faster preparation. The dressing is a simple mix of mayonnaise and mustard.
Ingredients
Servings4
- pre-cooked or leftover boiled potatoes1.5 lbs, cubed
- dill pickles1/2 cup, chopped
- red onion1/4 cup, finely chopped
- mayonnaise3/4 cup
- yellow mustard1 tbsp
- fresh dill, chopped1 tbsp
- saltto taste
- black pepper
Steps
- 1
Ensure potatoes are cooked and cooled, then cut into bite-sized cubes.
- 2
Chop dill pickles and finely chop red onion.
- 3
In a medium bowl, combine mayonnaise and yellow mustard.
- 4
Add the cubed potatoes, chopped pickles, red onion, and fresh dill to the dressing. Stir gently to coat everything evenly.
- 5
Season with salt and black pepper to taste. Chill for at least 10 minutes before serving.
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