I treasure this grandma’s potato salad recipe—it’s the one my grandma used to bring to summer picnics. It delivers creamy comfort with a touch of tang and crunchy herbs.
I guarantee that each bite will remind you of old‑fashioned goodness. This post shares everything you need to recreate her magic.
How To Make Grandma’s Potato Salad Recipe?
Recipe Overview
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
- Yield: 6 servings
Equipment Needed
- Large pot
- Colander
- Medium bowl
- Whisk or fork
- Sharp knife
- Cutting board
- Spatula or spoon
Ingredients
- 2 pounds (about 900 g) Yukon Gold potatoes, washed and peeled
- 3 large eggs
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons Dijon mustard
- 2 stalks of celery, finely chopped
- ¼ cup red onion, finely diced
- 2 tablespoons sweet pickle relish
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1 teaspoon white vinegar or apple cider vinegar
- ½ teaspoon paprika (plus extra for garnish)
- Salt & black pepper, to taste
Step‑by‑Step Instructions
1. Boil the potatoes
Cut potatoes into evenly sized chunks (about 1–1.5 inches). Bring a large pot of water to a boil, add a generous pinch of salt, then drop in the potatoes. Cook for 10–12 minutes, until tender but not falling apart. Drain and set aside to cool slightly.
2. Hard‑boil the eggs
Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then turn off heat, cover, and let sit for 10 minutes. Transfer eggs to cold water, peel once cooled, and chop.
3. Prep the mix‑in ingredients
While potatoes cool, chop celery, red onion, dill, and eggs. Measure out the mayo, sour cream, mustard, relish, vinegar, and paprika.
4. Make the dressing
In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, paprika, salt, and pepper until smooth.
5. Combine everything
Gently fold the warm potatoes and chopped eggs into the bowl with dressing. Add celery, onion, relish, and dill. Toss until all ingredients are coated and well mixed.
6. Chill and serve
Cover and refrigerate at least 1 hour (or overnight) so flavors meld. Taste before serving; adjust salt or pepper as needed. Sprinkle extra paprika and dill on top for a fresh look.
Nutrition Facts (Per Serving) Of Grandma’s Potato Salad Recipe
Approximate values based on 6 servings
- Calories: 290
- Fat: 18 g
- Saturated fat: 5 g
- Carbohydrates: 24 g
- Dietary fiber: 2 g
- Sugars: 3 g
- Protein: 7 g
- Sodium: 350 mg
Best 4 Serving Suggestions Of Grandma’s Potato Salad Recipe
- Cold platter: Scoop onto lettuce‑lined plate.
- With grilled meats: A perfect side to BBQ chicken, burgers, or grilled fish.
- Sandwich topper: Spread a spoonful on deli‑meat sandwiches for added creaminess.
- Picnic staple: Keep it chilled and bring to outdoor gatherings—easy and crowd‑pleasing.
Tips and Variations Of Grandma’s Potato Salad Recipe
- Trick for smooth potatoes: Drain them while still warm—this helps them soak up the dressing.
- Swap herbs: Add chopped parsley or chives instead of dill for a fresh twist.
- Greek yogurt swap: Use in place of sour cream for tang with less fat.
- Add crunch: Mix in chopped pickles, green peppers, or diced apple.
- Spicy kick: Stir in a dash of hot sauce or a pinch of cayenne.
- Make it vegan: Use vegan mayo, skip eggs, and add extra veggies.
Health Benefits Of Grandma’s Potato Salad Recipe
- Potatoes: Packed with vitamin C, potassium, and fiber, they support immunity and digestion.
- Eggs: Provide high‑quality protein and essential vitamins like B12.
- Celery and onions: Low‑calorie veggies adding antioxidants and phytonutrients.
- Herbs: Dill and parsley boost antioxidants and add flavor without sodium.
This recipe balances comfort and nutrition, perfect for family meals where taste matters.
Conclusion
This is my heartfelt version of Grandma’s potato salad—simple, creamy, and full of memories. It hits every note: tang, texture, and wholesome goodness.
Try it at your next family gathering or weekend grill—all it takes is a bit of prep and patience. I know you’ll love it as much as I do.
If you make it, I’d love to hear how it turned out—happy cooking! Thanks for reading this article on grandma’s potato salad recipe.