Grandma’s Potato Salad Recipe
There’s a reason Grandma’s Potato Salad Recipe finds its way onto every picnic table, summer barbecue, and Sunday supper spread: it’s classic comfort in a bowl. Creamy, tangy, and punctuated with just the right crunch, this beloved dish has been passed from generation to generation in my family. It’s a guaranteed crowd-pleaser, whether you’re serving it alongside smoky grilled favorites or sneaking a midnight forkful straight from the fridge. Once you try this version—with its perfect balance of tender potatoes, crisp celery, sweet pickle, and rich dressing—don’t be surprised if your friends start requesting it by name every gathering!
Ingredients You’ll Need
With just a handful of humble, everyday ingredients, you can create a potato salad that’s anything but ordinary. Each element has its place, contributing either creaminess, brightness, crunch, or a pop of color that makes Grandma’s Potato Salad Recipe truly special.
- Yukon Gold or Russet potatoes (3 pounds): Choose Yukon Golds for their buttery taste and texture, or Russets for a fluffier consistency—both soak up the dressing like a dream.
- Mayonnaise (1 cup): The heart of a creamy potato salad; use a good-quality mayo for rich, smooth flavor.
- Yellow mustard (2 tablespoons): Adds a gentle tang and classic color that will transport you straight to Grandma’s kitchen.
- Celery, finely chopped (1/2 cup): Essential for crunch and a subtle fresh bite in every forkful.
- Onion, finely chopped (1/3 cup): A touch of sharpness brings the salad to life; use sweet onion if you prefer something milder.
- Sweet pickle relish (1/4 cup): Delivers just the right amount of sweetness and that signature zip.
- Hard-boiled eggs, chopped (4): Creamy, rich, and a little bit hearty; they’re the secret ingredient your family will rave about.
- Apple cider vinegar (1 tablespoon): Brings brightness and depth to the dressing.
- Sugar (1 teaspoon): Balances out the tang without making things overly sweet.
- Salt (1/2 teaspoon): A necessary seasoning that wakes up all the flavors.
- Black pepper (1/4 teaspoon): Adds just enough heat on the back end.
- Paprika for garnish (optional): For that pop of color and a very gentle smoky note, sprinkle on just before serving.
How to Make Grandma’s Potato Salad Recipe
Step 1: Cook the Potatoes Just Right
Start by placing your peeled, diced potatoes in a large pot and covering them with cold water. This helps them cook evenly. Bring the pot to a steady boil over medium-high heat, then reduce to a simmer. You’ll want to keep an eye on them for those crucial 10–12 minutes: the goal is fork-tender, not falling apart. Once they reach that perfect stage, drain them well and let them cool slightly. Nobody wants watery potato salad or potatoes too hot to handle in the next step.
Step 2: Build a Creamy, Flavorful Dressing
Now for the magic: in a big mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and pepper. This is where Grandma’s Potato Salad Recipe gets its signature creaminess and zippy flavor. The vinegar and mustard keep things lively, while the mayo gives it that dreamy texture.
Step 3: Add Crunch and Character
Stir in your finely chopped celery, onion, sweet pickle relish, and hard-boiled eggs. Each one adds a distinct personality—celery for crunch, onion for bite, relish for sweet-tang, and eggs for richness. This layer is what sets homemade salad apart from anything store-bought. Gently scoop the cooled potatoes into the bowl and fold them in, taking care not to mash them. Every chunk should hold its shape in the creamy sea of dressing.
Step 4: Chill for Ultimate Flavor
Here’s the secret: patience! Cover your finished potato salad and pop it in the fridge for at least 2 hours. This lets all the flavors mingle and marry—you’ll taste the difference. Just before you’re ready to serve, give it a taste to adjust seasoning if needed. Top with a shower of paprika for that classic finishing touch if you’d like.
How to Serve Grandma’s Potato Salad Recipe
Garnishes
That dusting of paprika may look simple, but it adds color and a hint of smoky flavor that instantly evokes memories of backyard gatherings and potluck tables. If you’re feeling fancy, add sliced hard-boiled eggs or a scatter of fresh chives for extra flair.
Side Dishes
Grandma’s Potato Salad Recipe shines next to anything grilled, from juicy burgers and hot dogs to barbecue chicken and smoky ribs. It’s a natural with baked beans, corn on the cob, or tangy coleslaw—all those classic picnic and cookout sides that make a meal feel like a celebration.
Creative Ways to Present
For easy entertaining, scoop the salad into individual mason jars or small cups for portable, photo-worthy portions. You can also try shaping it in a ring-mold for a retro centerpiece, or piling it high on a bed of lettuce leaves to make those colors pop!
Make Ahead and Storage
Storing Leftovers
Once everyone’s had their fill, tightly cover any leftovers and keep them chilled in the refrigerator. The salad will stay fresh for up to 3 days, and some say it even tastes better the next day as the flavors meld together.
Freezing
Freezing isn’t recommended for Grandma’s Potato Salad Recipe, as the mayonnaise and eggs can separate or become watery once thawed. For the best texture and flavor, always enjoy it fresh and chilled from the fridge.
Reheating
Potato salad is best served cold or at cool room temperature. If you prefer it a few degrees warmer, just let it sit out for 20–30 minutes before meals, but there’s no need to reheat—this dish is all about that creamy, chilly comfort.
FAQs
Can I use red potatoes or another variety instead?
Absolutely! Red potatoes have a firmer texture and hold their shape nicely, making them a great choice. Just be aware that waxier potatoes will give you a slightly different bite compared to classic Yukon Gold or Russet in Grandma’s Potato Salad Recipe.
How far in advance can I make Grandma’s Potato Salad Recipe?
You can make it up to a day in advance, and in fact, it’s even better after the flavors have time to meld. Just keep it covered and refrigerated until serving.
Is there a way to lighten up the dressing?
Yes! Try substituting half the mayonnaise with plain Greek yogurt or a light mayonnaise to cut back on calories without losing creaminess. You’ll still enjoy all the flavors that make this Grandma’s Potato Salad Recipe a classic.
Can I add more veggies or extras?
Of course. Finely diced red bell pepper, green peas, or chopped fresh dill are all delicious additions. Just keep the overall balance in mind—you want those potatoes and creamy dressing to remain front and center.
What’s the best way to transport potato salad safely?
Chill the salad thoroughly before travel, then pack it in a well-sealed container over ice or with a frozen pack in a cooler. This keeps your Grandma’s Potato Salad Recipe safe and delicious for any picnic or potluck on the road.
Final Thoughts
Grandma’s Potato Salad Recipe is one of those dishes that feels like a warm hug—familiar, comforting, and always welcome on the table. Take a little time to make it from scratch and it’ll become a staple at all your family get-togethers. Give it a try and I promise, you’ll be passing the recipe along for years to come!
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Grandma’s Potato Salad Recipe
- Total Time: 30 minutes (plus chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This classic potato salad recipe is a family favorite, just like Grandma used to make. Creamy and flavorful, it’s the perfect side dish for picnics, barbecues, or any gathering. With the right balance of ingredients, this potato salad is sure to be a hit at your next meal.
Ingredients
Potato Salad:
- 3 pounds Yukon Gold or Russet potatoes, peeled and diced
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup finely chopped celery
- 1/3 cup finely chopped onion
- 1/4 cup sweet pickle relish
- 4 hard-boiled eggs, chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika for garnish (optional)
Instructions
- Cook Potatoes: Place diced potatoes in a large pot, cover with cold water, bring to a boil, then simmer for 10–12 minutes until fork-tender. Drain and cool slightly.
- Mix Dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper.
- Add Ingredients: Fold in celery, onion, pickle relish, and chopped eggs. Gently mix in the cooked potatoes.
- Chill and Serve: Adjust seasoning, cover, refrigerate for 2 hours, and sprinkle with paprika before serving if desired.
Notes
- For extra flavor, add pickle juice or use chopped dill pickles instead of relish.
- This salad is best made ahead and served chilled.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 360 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
