Description
Mom’s Creamy Potato Salad is the perfect blend of flavors and textures, featuring tender potatoes, crunchy pickles, and a creamy mayo dressing. It’s a fantastic side dish for summer barbecues, family dinners, or picnics—easy to make and absolutely delicious!
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 even 1-inch chunks.
- Place the potato chunks in a medium saucepan, cover with cold water, and stir in 2 tablespoons of salt.
- Bring the pot to a gentle boil, then reduce to a low simmer, cooking for about 5 more minutes until fork-tender, ensuring the potatoes keep their shape.
- Drain the potatoes and allow them to cool in the 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.
- Stir in the onions, pickles, tomatoes, and mayonnaise. Season with salt and pepper, adjusting to taste.
- Cover the salad and refrigerate for 4-6 hours.
Notes
Waxy potatoes hold their shape better when boiled, making them ideal for salads.
Adjust the seasoning based on your personal preference for salt and pepper.
For added flavor, consider including herbs like dill or parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg