Easy Mayo Potato Salad
A Classic Favorite for Every Gathering!
Servings: 2 people
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
Instructions
- 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.
- Once the water is boiling, let it cook for 15-20 minutes (until fork tender).
- 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.
- Cook the bacon in a medium-high heat pan until crispy.
- Add all other ingredients into the bowl. Mix it well, but carefully, you don't want the potatoes to break.
- Serve it as a side dish.
Notes
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.
You can keep it in the fridge for the next 4-5 days.