Easy Mayo Potato Salad

Easy Mayo Potato Salad is a creamy and delicious side dish that’s perfect for any occasion, from family barbecues to casual picnics. Made with tender, perfectly boiled potatoes and a smooth, rich mayonnaise dressing, this classic recipe is both simple and satisfying. A touch of mustard, diced onions, bacon, and pickles add extra layers of flavor and texture, making every bite indulgent. This quick-to-prepare potato salad can be customized with ingredients like boiled eggs, carrots or fresh parsley, making it versatile and crowd-pleasing. It’s the ultimate go-to dish when you need something comforting and flavorful.

Easy Creamy Potato Salad Ingredients

• 1½ pound Waxy Potatoes, sliced (700g)
• ¼ cup Bacon, thinly cut
• ¼ cup Pickles, thinly cut
• 1 Small Onion, thinly cut
• ½ cup Mayo
• 1 Tablespoon Mostard
• ¼ teaspoon Salt
• ¼ teaspoon Black pepper

How to Make the Best Easy Creamy Potato Salad

1. Peel the potatoes (don’t need to cut them into pieces). Add it to a pot with salt and water (water should be cold). All the potatoes should be covered with water.
2. Once the water is boiling, let it cook for 15-20 minutes (until fork tender).
3. Remove the potatoes from the pot and let them cool for a few minutes so you can handle them without burning yourself. Then place the potatoes into a cutting board and cut the potatoes into smaller pieces. Place the potatoes in a big bowl.
4. Cook the bacon in a medium-high heat pan until crispy.
5. Add all other ingredients into the bowl. Mix it well, but carefully, you don’t want the potatoes to break.
6. Serve it as a side dish.

Recipe Tips

1. Waxy potatoes like Yukon Gold hold their shape best when boiled, making them ideal for potato salad.
2. The potato salad will taste better after it cools for a few hours in the fridge. So if you have time to make it the day before, let the potato salad rest overnight.
3. This mayo potato salad will last about 4-5 days in the fridge.