There’s nothing cozier and more crowd-pleasing than bringing a big, cheerful bowl of Grandma’s Potato Salad Recipe to the table! Each bite is creamy, tangy, and loaded with nostalgia, featuring tender potatoes, crunchy celery, savory eggs, and just the right kick of mustard and dill. Whether you’re planning a summer picnic, backyard barbecue, or just want a taste of old-fashioned comfort, this recipe has you covered. The easy ingredients come together to create a side dish that tastes like home, full of bright flavors and family memories.
Ingredients You’ll Need
This recipe keeps things simple yet so satisfying. Every ingredient matters, contributing something special—be it creaminess, crunch, or zing—to Grandma’s Potato Salad Recipe. Here’s why each one deserves its place in your bowl:
- Russet potatoes (3 pounds, peeled and cut into chunks): Choose these for their fluffiness and tender bite—soak up all the amazing flavors.
- Mayonnaise (1 cup): The key to that dreamy, creamy dressing that coats every bit of potato.
- Yellow mustard (1 tablespoon): Adds just a trace of sharpness and sunny color.
- Apple cider vinegar (2 tablespoons): Lifts the flavor with tang and brightness, balancing the creamy elements.
- Sugar (1 teaspoon): Rounds out the acidity and amps up that classic flavor.
- Salt (1 teaspoon): Brings all the flavors to life—don’t skimp here!
- Black pepper (½ teaspoon): A little warmth and mild heat to wake up the salad.
- Celery (1½ cups, finely chopped): Expect an irresistible crunch and fresh note in every bite.
- Red onion (½ cup, finely chopped): Gives brightness and a gentle, zesty edge (plus gorgeous color).
- Hard-boiled eggs (4, chopped): The rich, savory secret that takes this salad from good to unforgettable.
- Fresh or dried dill (1 tablespoon fresh or 1 teaspoon dried, optional): A pop of herbaceous flavor if you love a little extra garden taste.
- Paprika for garnish: A classic finishing touch for color and a hint of smoky sweetness.
How to Make Grandma’s Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing your peeled and chopped russet potatoes into a large pot. Cover them with cold, salted water—this ensures an even cook from the inside out. Bring the pot to a gentle boil, then reduce the heat and let the potatoes simmer for 10 to 12 minutes. You’ll know they’re perfect when a fork slides in easily, but the chunks still hold their shape. Once done, drain thoroughly and let them cool slightly so they won’t steam the dressing later.
Step 2: Prepare the Creamy Dressing
While the potatoes are cooling, whisk together your mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper in a large mixing bowl. This is the heart of Grandma’s Potato Salad Recipe: creamy, tangy, and with just the right sweetness—don’t be afraid to taste as you go and adjust to your liking!
Step 3: Add the Crunch and Eggs
Now comes the fun part. Gently fold in the cooled potatoes, then add the finely chopped celery and red onion for an amazing mix of textures. Toss in the chopped hard-boiled eggs—don’t skimp!—they bring classic flavor and extra richness. If you adore dill, now’s the time to sprinkle it in for that special note only Grandma’s Potato Salad Recipe delivers.
Step 4: Chill and Let Flavors Mingle
Once everything’s well mixed (be gentle—you want those potato chunks to stay mostly intact), taste and adjust the seasoning if needed. Cover your bowl and pop it in the fridge for at least 2 hours. Trust me, waiting lets all the flavors meld and makes every spoonful so much better. In fact, this salad is even tastier when made the night before!
Step 5: Garnish and Serve
When you’re ready to serve, give the salad a gentle stir and transfer it to your favorite serving bowl. Finish with a generous dusting of paprika for that old-fashioned touch and a lovely dash of color. Now call the family—Grandma’s Potato Salad Recipe is ready to delight!
How to Serve Grandma’s Potato Salad Recipe
Garnishes
The perfect finishing touch for Grandma’s Potato Salad Recipe is a flourish of color and flavor on top. A sprinkle of paprika is a must—bright and beautiful with just a hint of warmth. Chopped fresh dill or green onions also make a festive garnish, adding a pop of freshness and visual appeal that brings the whole dish together.
Side Dishes
Nothing says summer gathering like Grandma’s Potato Salad Recipe paired with classic favorites! Try serving it alongside grilled chicken, juicy burgers, or smoky BBQ ribs for a real feast. It also shines next to baked beans, sweet corn on the cob, or a crisp green salad. No matter what’s on your plate, a scoop of this potato salad always feels like an upgrade.
Creative Ways to Present
For potlucks and parties, scoop Grandma’s Potato Salad Recipe into mason jars or small cups for grab-and-go servings—everyone loves an individual portion. For a family-style feel, serve it in a vintage mixing bowl or wide platter with big spoons. Feeling playful? Pile it onto lettuce leaves for a fresh twist or use cookie cutters to shape servings for kids’ plates. The possibilities are as fun as they are delicious!
Make Ahead and Storage
Storing Leftovers
Grandma’s Potato Salad Recipe is one of those rare dishes that tastes even better after a night in the fridge! Store leftovers in an airtight container and refrigerate for up to 3 days. The flavors will deepen, and the texture stays creamy and dreamy. If the salad gets a little dry, simply stir in a spoonful of mayonnaise or a splash of milk to revive it.
Freezing
While it’s tempting to stash some away for later, potato salads with mayonnaise don’t freeze well—the dressing tends to separate and the texture gets grainy once thawed. For the best experience, enjoy Grandma’s Potato Salad Recipe fresh, or keep it well-chilled for up to a few days in the fridge for top-notch flavor and consistency.
Reheating
This salad is meant to be enjoyed cold or at cool room temperature. If you need to serve it after it’s been in the fridge, just let it sit on the counter for about 15 to 20 minutes, give it a good gentle stir, and it will taste just right. Avoid microwaving, as that can alter the creamy texture and flavor.
FAQs
How far in advance can I make Grandma’s Potato Salad Recipe?
You can make it up to 2 days ahead! In fact, preparing it the day before allows all the flavors to blend beautifully, making your salad even more irresistible when served.
What’s the best potato to use for old-fashioned potato salad?
Russet potatoes are the classic go-to for Grandma’s Potato Salad Recipe because they’re starchy and soak up the dressing well, but you can also use Yukon Golds for a slightly creamier, buttery texture if preferred.
Can I substitute the mayonnaise?
Absolutely! You can swap out part of the mayo for sour cream or Greek yogurt for a tangier, lighter take. Just keep the proportions similar for a creamy dressing that coats beautifully.
What else can I add for extra flavor?
This recipe is endlessly adaptable—try mixing in sweet pickle relish, chopped scallions, crispy bacon bits, or diced bell pepper for a custom twist that still honors the original spirit of Grandma’s Potato Salad Recipe!
Is this potato salad recipe gluten-free?
Yes, Grandma’s Potato Salad Recipe is naturally gluten-free, so long as all your ingredients (especially mustard and mayo) are gluten-free too. Always check your labels if you or your guests have sensitivities.
Final Thoughts
If you’re after the kind of side dish that brings everyone together, look no further than Grandma’s Potato Salad Recipe. It’s handed-down comfort in a bowl, guaranteed to spark smiles and second helpings. Give it a try, share it at your next gathering, and don’t be surprised if your friends start asking you for the “secret” family recipe!
Print
Grandma’s Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This classic potato salad recipe is a family favorite, passed down through generations. Creamy, tangy, and full of flavor, it’s the perfect side dish for picnics, barbecues, or any gathering. Grandma’s Potato Salad will quickly become a staple in your recipe collection!
Ingredients
Potato Salad:
- 3 pounds russet potatoes (peeled and cut into chunks)
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups celery (finely chopped)
- ½ cup red onion (finely chopped)
- 4 hard-boiled eggs (chopped)
- 1 tablespoon fresh dill or 1 teaspoon dried dill (optional)
- paprika for garnish
Instructions
- Cook Potatoes: Place peeled and chopped potatoes in a large pot, cover with salted water, and boil until fork-tender.
- Prepare Dressing: In a bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper.
- Combine Ingredients: Mix cooled potatoes, celery, red onion, eggs, and dressing gently until coated.
- Chill and Serve: Refrigerate for 2 hours, allowing flavors to meld. Garnish with paprika before serving.
Notes
- For a creamier texture, mash some potatoes while mixing.
- You can use sour cream or Greek yogurt for a tangy variation.
- Best made a day ahead for enhanced flavor.
Nutrition
- Serving Size: ¾ cup
- Calories: 290
- Sugar: 2g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
