Mom's Creamy Potato Salad

Every cook needs a creamy potato salad recipe in their rotation. This recipe is a family favorite that even the pickiest of eaters will enjoy. Perfect for BBQ side dishes, brunches, and long weekend potlucks, this is a true classic.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 20

Cool 1 10

Total Time 1 45

Servings

Calories 294kcal

Author Sharon Rhodes

Ingredients

3 large potatoes *waxy potatoes are best
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

Start by peeling the potatoes and cutting 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. Cook for about 5 more minutes (depends on the size of the potatoes) until fork-tender. You want the fork to slide in easily, but the potatoes should keep their shape and not fall apart.
Drain the potatoes and let them cool in the colander for 10-15 minutes.
Meanwhile, chop up the onions, pickles, and tomatoes.
Once the potatoes have cooled, chop them into smaller pieces ( I cut each into 3) and add them to a mixing bowl.
Add the onions, pickles, tomatoes and mayo to the bowl and stir. Add salt and pepper and stir again. Taste and adjust with more salt and pepper or mayonnaise.
Cover and refrigerate for 4-6 hours.

Notes

To Store: Keep it sealed in an airtight container in the fridge for up to 3 days.

Nutrition