Description
Mom’s Creamy Potato Salad features tender waxy potatoes, crisp veggies, and a rich mayonnaise dressing, making it a perfect side for any meal or gathering.
Ingredients
Scale
- 3 large potatoes
- ¼ cup finely diced red onion
- ¼ cup finely diced pickles
- 1 small tomato, finely diced
- 3 tbsp mayonnaise
- salt and pepper, to taste
Instructions
- Peel the potatoes and cut them into even 1-inch chunks.
- Place the potato chunks in a medium saucepan, cover with cold water, and stir in 2 tablespoons of salt.
- Bring to a gentle boil, then reduce to low simmer. Cook until fork-tender, about 5 minutes, ensuring the potatoes hold their shape.
- Drain the potatoes and cool in a colander for 10-15 minutes.
- Chop the onions, pickles, and tomatoes while the potatoes cool.
- Once cooled, chop the potatoes into smaller pieces and add them to a mixing bowl.
- Add the onions, pickles, tomatoes, and mayonnaise to the bowl and stir. Season with salt and pepper to taste, adjusting as needed.
- Cover and refrigerate for 4-6 hours.
Notes
Waxy potatoes hold their shape well, making them ideal for this salad.
Adjust the amount of mayo based on your preference for creaminess.
This salad tastes even better when made a day ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg