grandma’s potato salad recipe

Written ByJenny Smyth Posted on
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The Best grandma’s potato salad recipe

I’m so excited to share my grandma’s potato salad recipe with you all today. This recipe has been passed down through our family for generations, and it’s a staple at every family gathering. I remember helping my grandma make it when I was a kid, and the smell of the potatoes boiling on the stovetop always transported me back to those happy times.

The combination of tangy mayonnaise, sweet onions, and crunchy potatoes is absolute perfection. My kids love it too, and it’s always a hit at potlucks and barbecues. One of the best things about this recipe is that it’s incredibly easy to make.

Just boil some potatoes, chop up some onions and pickles, mix in some mayonnaise, and you’re good to go! It’s also super versatile – you can serve it as a side dish, add some protein like chicken or tuna for a complete meal, or even use it as a topping for a sandwich or salad. I’ve also been experimenting with adding some healthier twists to the recipe, like using Greek yogurt instead of mayonnaise and adding some chopped fresh herbs like parsley or dill.

The result is still delicious, but with a bit more nutritional punch. My family loves this recipe because it’s comforting and familiar – we always know exactly what we’re getting when we dig in. And let’s be real – who doesn’t love a good potato salad?

It’s the perfect side dish for any occasion, whether you’re hosting a big dinner party or just need something easy to serve alongside your favorite grilled meats.

Grandma’s Potato Salad

4.8 from 1838 votes

This classic potato salad recipe has been passed down through generations. It features tender potatoes, crunchy celery, and hard-boiled eggs in a creamy, tangy dressing.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Salad

3 pounds russet potatoes
6 large eggs
1 cup celery, finely diced
1/2 cup red onion, finely diced
1/4 cup fresh parsley, chopped

For the Dressing

1 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

👨‍🍳Directions

1Place the potatoes in a large pot and cover with cold water by 1 inch.
2Bring to a boil over high heat, then reduce to medium-high and cook for 15 to 20 minutes until a fork easily pierces the potatoes.
3While the potatoes cook, place the eggs in a small saucepan and cover with cold water.
4Bring to a boil over high heat, then cover, remove from heat, and let stand for 10 minutes.
5Drain the potatoes in a colander and let them cool until warm but not hot, about 10 minutes.
6Once cool enough to handle, peel the potatoes and cut them into 1-inch cubes.
7Drain the eggs and rinse under cold water until cool.
8Peel the eggs and chop them into small pieces.
9In a large mixing bowl, whisk together the mayonnaise, mustard, apple cider vinegar, salt, pepper, and paprika until smooth.
10The dressing should be creamy and slightly tangy.
11Add the cubed potatoes, chopped eggs, diced celery, diced red onion, and chopped parsley to the dressing.
12Gently fold everything together until well coated, being careful not to mash the potatoes.
13Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
14Before serving, give the salad a gentle stir and adjust seasoning with salt and pepper if needed.

🔧Equipment

Large pot
Mixing bowls
Colander
Chef’s knife
Cutting board
Measuring cups and spoons
Serving dish

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 140mg🧂Sodium: 620mg🌾Total Carbs: 32g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 8g

📝Notes

For best results, use waxy potatoes like Yukon Gold or red potatoes as they hold their shape better. You can add chopped pickles or a sprinkle of bacon bits for extra flavor.

This potato salad recipe is always a good idea for any occasion – whether you’re hosting a big dinner party or just need something easy to serve alongside your favorite grilled meats. My family loves it because it’s comforting and familiar – we always know exactly what we’re getting when we dig in.

And let’s be real – who doesn’t love a good potato salad? It’s the perfect side dish for any gathering.

❓ Frequently Asked Questions About Grandma’s Potato Salad

Q: What type of potatoes should I use?

In order to get the right texture for this potato salad, you’ll want to use high-starch potatoes like Russet or Idaho.

Q: Can I make this recipe ahead of time?

Yes, you can definitely make this potato salad ahead of time – just be sure to refrigerate it until serving.

Q: How long does the potato salad keep in the fridge?

This potato salad will keep in the fridge for up to 5 days – just be sure to give it a good stir before serving.

Q: Can I use low-fat mayonnaise in this recipe?

While low-fat mayonnaise will save you some calories, keep in mind that it might affect the overall flavor and texture of the potato salad.

Q: Can I add other ingredients to this potato salad recipe?

Yes, feel free to customize this recipe by adding your own favorite ingredients – just be sure not to overpower the classic flavors of the potato salad.

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