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
Scale
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
