Description
This Mom’s Creamy Potato Salad is a delightful blend of waxy potatoes, crunchy vegetables, and creamy mayonnaise, making it a perfect quick meal or side for gatherings.
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 and cook for about 5 more minutes until fork-tender.
- 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.
- Add the onions, pickles, tomatoes, and mayonnaise to the bowl; stir well. Season with salt and pepper, and adjust to taste.
- Cover and refrigerate for 4-6 hours.
Notes
For enhanced flavor, let the potato salad sit overnight in the refrigerator.
Feel free to substitute Greek yogurt for mayonnaise for a healthier twist.
Use a variety of colorful veggies for added crunch and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg