Description
Mom’s Creamy Potato Salad is the ultimate comfort food, blending tender potatoes with creamy mayonnaise and crisp veggies for a delicious side. Perfect for picnics or quick dinners!
Ingredients
Scale
- 3 large potatoes, waxy potatoes are best
- 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 them with cold water, and stir in 2 tablespoons of salt.
- Bring the pot to a gentle boil, then reduce to a low simmer. Cook for about 5 minutes, until the potatoes are fork-tender.
- Drain the potatoes and let them cool in the colander for 10-15 minutes.
- Chop up the onions, pickles, and tomatoes.
- Once the potatoes have cooled, chop them 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, then taste and adjust as needed.
- Cover and refrigerate for 4-6 hours.
Notes
For best flavor, refrigerate the salad before serving.
Feel free to adjust the amount of mayonnaise to your preference.
Waxy potatoes hold their shape well for this salad.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg