Description
This Mom’s Creamy Potato Salad features tender potatoes, fresh veggies, and a creamy mayo dressing. It’s perfect for picnics, barbecues, or as a comforting side dish at any meal.
Ingredients
Scale
- 3 large waxy 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 1-inch chunks.
- Place the potato chunks in a medium saucepan, cover with cold water, and add 2 tablespoons of salt.
- Bring the pot to a gentle boil, then reduce to low simmer. Cook for about 5 minutes until fork-tender and still holding shape.
- Drain the potatoes and let them cool in a colander for 10-15 minutes.
- Chop up the onions, pickles, and tomatoes while the potatoes cool.
- Once cooled, chop the potatoes into smaller pieces and add to a mixing bowl.
- Add the onions, pickles, tomatoes, and mayonnaise to the bowl and stir. Season with salt and pepper to taste.
- Cover and refrigerate for 4-6 hours before serving.
Notes
For extra flavor, allow the salad to chill overnight.
Feel free to add other vegetables like celery or shredded carrots.
Adjust the mayonnaise to achieve desired creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg