Description
Mom’s Creamy Potato Salad is a delightful blend of waxy potatoes, crunchy veggies, and a creamy mayo dressing, ideal for quick dinners or summer picnics. Simple and delicious!
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 and cover with cold water, adding 2 tablespoons of salt.
- Bring to a gentle boil, then reduce to a low simmer and cook until fork-tender, about 5 minutes.
- Drain the potatoes and cool in a colander for 10-15 minutes.
- Chop the onions, pickles, and tomatoes while the potatoes cool.
- Cut the cooled potatoes into smaller pieces and add them to a mixing bowl.
- Add the onions, pickles, tomatoes, and mayonnaise to the bowl and stir well. Season with salt and pepper, tasting to adjust if necessary.
- Cover and refrigerate for 4-6 hours.
Notes
Using waxy potatoes prevents them from falling apart when cooked.
Adjust the seasoning to your taste by adding more salt, pepper, or mayonnaise as needed.
This potato salad tastes even better if left to chill longer.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg