Description
Enjoy the delightful flavors of Mom’s Creamy Potato Salad. This simple dish features waxy potatoes, tangy pickles, and creamy mayo, making it ideal for quick meals.
Ingredients
Scale
- 3 large waxy potatoes
- ¼ cup finely diced red onion
- ¼ cup finely diced pickles
- 1 small finely diced tomato
- 3 tbsp mayonnaise
- salt, to taste
- 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. Add 2 tablespoons of salt.
- Bring the pot to a gentle boil, then lower the heat and simmer. Cook until fork-tender, about 5 minutes more.
- Drain the potatoes and allow them to cool in the colander for 10-15 minutes.
- Chop the onions, pickles, and tomatoes in the meantime.
- Once the potatoes have cooled, chop them into smaller pieces and place them in a mixing bowl.
- Add the onions, pickles, tomatoes, and mayonnaise to the bowl, then stir. Season with salt and pepper and mix again. Adjust seasoning as necessary.
- Cover and refrigerate for 4-6 hours before serving.
Notes
Waxy potatoes hold their shape better in salads, making them the ideal choice.
Chilling the salad will enhance its flavors, so don’t skip the refrigeration step.
Feel free to customize toppings with other veggies or herbs for added freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg