Description

Mom’s Creamy Potato Salad combines the irresistible flavors of waxy potatoes, red onion, and pickles in a creamy mayonnaise dressing. This easy recipe is perfect for summer picnics or any meal, providing a comforting touch to your dining table.

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

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Instructions

Peel and cut potatoes into 1-inch chunks.
In a medium saucepan, cover the potato chunks with cold water and add 2 tablespoons of salt.
Bring to a gentle boil, then reduce to a low simmer and cook for about 5 minutes until fork-tender.
Drain the potatoes and let them cool in a colander for 10-15 minutes.
Chop the onions, pickles, and tomato while the potatoes cool.
After cooling, chop the potatoes into smaller pieces and place them in a mixing bowl.
Add onions, pickles, tomatoes, and mayonnaise to the bowl and stir. Season with salt and pepper to taste, and adjust as necessary.
Cover the bowl and refrigerate for 4-6 hours.

Notes

Waxy potatoes hold their shape best when cooked, making them ideal for this salad.
Adjust the amount of mayonnaise depending on your taste preference for creaminess.
This potato salad can be made a day ahead for best flavor.

Nutrition

Serving Size: 1/4 of recipe
Calories: 220
Sugar: 1g
Sodium: 400mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 4g
Cholesterol: 5mg