Grandma’s Potato Salad Recipe
There’s no dish that says “family gathering” quite like Grandma’s Potato Salad Recipe. Creamy, tangy, and dotted with just the right crunch and a gentle burst of sweetness, this classic American side instantly sparks nostalgia for backyard picnics and summertime celebrations. With every tender bite, you taste generations of love—perfect for sharing at potlucks or as the star of your weekday lunch spread. Get ready to make a batch that folks around your table will request again and again!
Ingredients You’ll Need
Every element of Grandma’s Potato Salad Recipe plays a special part—simple as they may seem, these ingredients lend the perfect balance of creamy, zesty, and fresh. Choose the best you can find: with just a handful of staples, the flavor payoff is extraordinary.
- Yukon Gold or Russet potatoes (3 pounds): The heart of the salad, providing a buttery texture that soaks up all that creamy dressing.
- Mayonnaise (1 cup): This is the creamy canvas that binds the salad together and gives it that irresistible richness.
- Yellow mustard (2 tablespoons): Adds just the right tang and a hint of vibrant color for that signature taste.
- Apple cider vinegar (1 tablespoon): A subtle tang that brightens up the whole bowl and balances the creaminess.
- Sugar (1 teaspoon): Just a touch enhances the natural sweetness of the potatoes and relish.
- Salt (1/2 teaspoon): Brings all the flavors into perfect harmony.
- Black pepper (1/4 teaspoon): For the tiniest kick and a gentle warmth.
- Hard-boiled eggs (3, chopped): Creamy and savory, they add richness and texture.
- Celery (1/2 cup, finely diced): Brings a fresh, satisfying crunch to every bite.
- Red onion (1/3 cup, finely chopped): Provides vibrant color and a mild, zesty bite.
- Sweet pickle relish (1/4 cup): Adds a sweet-and-tangy note no potato salad should be without.
- Paprika (for garnish, optional): Just a sprinkle on top for color and a smoky finish—totally optional but always pretty.
How to Make Grandma’s Potato Salad Recipe
Step 1: Cook the Potatoes
Place the peeled and chopped potatoes into a large pot, covering them with cold water and adding a big pinch of salt. Bring everything to a steady boil over medium-high heat, then let them simmer for about 10 to 12 minutes or until the potatoes are fork-tender. Drain them well and set aside so they can cool just enough to handle.
Step 2: Mix Up the Creamy Dressing
In your favorite big mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper. This will become the luscious, tangy dressing that sets Grandma’s Potato Salad Recipe apart from all the rest!
Step 3: Combine the Good Stuff
Add the cooled potatoes to the bowl, followed by the chopped hard-boiled eggs, celery, red onion, and sweet pickle relish. Gently fold everything together with a large spoon or spatula, being careful not to break up the potatoes too much—you want delightful chunks in every spoonful.
Step 4: Taste and Perfect
Give your salad a little taste and adjust the seasoning as needed—maybe a touch more salt or a dash of pepper. Every grandma likes her potato salad a smidge different, and now’s your moment to make it your own!
Step 5: Chill and Garnish
Cover the mixing bowl and let your potato salad chill in the refrigerator for at least two hours. This step is magical: it gives the flavors time to mingle and deepen. Right before serving, dust the top with a little paprika for a truly classic look.
How to Serve Grandma’s Potato Salad Recipe
Garnishes
A simple shower of paprika brings gorgeous color and a wink of smoky flavor, but you can also sprinkle fresh chopped parsley or even thinly sliced scallions for a crisp green pop.
Side Dishes
Grandma’s Potato Salad Recipe is the soulful companion to just about any savory main: think crispy fried chicken, juicy burgers, smoky barbecue, or a simple roast. Pair it with corn on the cob, baked beans, or a wedge of watermelon for a showcase summer spread.
Creative Ways to Present
Spoon the potato salad into a vintage serving bowl for retro charm, pipe it into lettuce cups for an elegant twist, or stack it high on a platter bordered by colorful sliced tomatoes and cucumbers. Picnic-ready mason jars make individual servings fun and portable!
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad tightly covered in the refrigerator, where it will taste just as delightful for up to three days. The flavors deepen and mellow overnight, making second-day servings extra special.
Freezing
Potato salad generally isn’t freezer-friendly, as mayonnaise-based dressings tend to separate and potatoes can become watery once thawed. For best texture and flavor, enjoy it fresh from the fridge.
Reheating
Grandma’s Potato Salad Recipe is traditionally served cold or at room temperature—no reheating needed! If it’s too chilled, take it out of the fridge 20 to 30 minutes before serving for the best creamy consistency.
FAQs
Can I use other types of potatoes?
Absolutely! Yukon Gold and Russet potatoes are favorites for their texture and flavor, but red potatoes or new potatoes will work nicely too—they hold their shape well and bring a beautiful color to the salad.
Is it possible to make this recipe vegan?
Yes, you can! Swap out the mayonnaise for your favorite vegan-friendly alternative, and leave out the eggs—or try a plant-based egg substitute for a similar flavor and texture.
How far ahead can I make Grandma’s Potato Salad Recipe?
This salad is perfect for making up to a day in advance. In fact, letting it chill overnight gives the flavors time to meld, making it even better the next day.
What if I don’t have sweet pickle relish?
No problem—just finely chop up some bread-and-butter pickles or gherkins, or even dill pickles if you prefer a tangier bite. It’ll still keep that punchy twist Grandma always included.
Why is my potato salad watery?
If your salad turns out watery, the potatoes were probably too hot when mixed or weren’t drained well enough. Allow them to cool and dry before combining with the dressing—this way, you’ll get that irresistibly creamy result every time.
Final Thoughts
If you’re seeking a side dish that brings everyone together and sparks sweet memories, Grandma’s Potato Salad Recipe is it. There’s nothing quite so comforting as this bowl of creamy, crunchy, tangy perfection—so gather your ingredients, make it ahead, and watch it disappear at your next get-together. Give it a try and let your new tradition begin!
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Grandma’s Potato Salad Recipe
- Total Time: 32 minutes (plus chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Grandma’s Potato Salad Recipe is a classic favorite, perfect for picnics, barbecues, or as a side dish for any occasion. Creamy and flavorful, it features tender potatoes, hard-boiled eggs, crunchy celery, and tangy pickles dressed in a delicious mayo-mustard dressing.
Ingredients
Potato Salad:
- 3 pounds Yukon Gold or Russet potatoes (peeled and cut into chunks)
- 3 hard-boiled eggs (chopped)
- 1/2 cup finely diced celery
- 1/3 cup finely chopped red onion
- 1/4 cup sweet pickle relish
- paprika for garnish (optional)
Dressing:
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Potatoes: Place peeled and chopped potatoes in a large pot, cover with cold water, add salt, and boil until fork-tender. Drain and let cool.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper.
- Combine Ingredients: Add potatoes, eggs, celery, onion, and pickle relish to the dressing. Gently mix to combine.
- Chill: Refrigerate for at least 2 hours to allow flavors to meld.
- Serve: Before serving, sprinkle with paprika if desired.
Notes
- For extra flavor, consider adding crumbled bacon or chopped dill pickles.
- Chilling the salad enhances the flavors, making it even more delicious.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 390mg
- Fat: 21g
- Saturated Fat: 3.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
