Description
This creamy potato salad is a classic side dish that brings comfort to any gathering. Made with tender waxy potatoes, fresh vegetables, and a rich mayonnaise dressing, it’s perfect for potlucks or BBQs. Easy to prepare and full of flavor, this recipe ensures you’ll delight your guests!
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 1-inch chunks.
- Place the potato chunks in a medium saucepan, cover with cold water, and add 2 tablespoons of salt.
- Bring the water to a gentle boil, then reduce to a low simmer and cook until fork-tender, about 5 more minutes.
- Drain the potatoes and let them cool in a colander for 10-15 minutes.
- Chop the onions, pickles, and tomatoes while the potatoes cool.
- Once cooled, chop the potatoes into smaller pieces, about three pieces each, and transfer them to a mixing bowl.
- Add the chopped vegetables and mayonnaise to the bowl, stir well, then season with salt and pepper to taste.
- Cover and refrigerate for 4-6 hours before serving.
Notes
Using waxy potatoes helps maintain texture and flavor.
For added flavor, let the salad sit overnight in the fridge before serving.
Feel free to add hard-boiled eggs or celery for extra crunch!
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg