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When I was a kid, I wouldn’t touch Grandma’s Potato Salad!! I don’t care to pay deli prices for a good potato salad. Over the years it has gotten easier and faster to whip up potato salad for our summer cookouts!

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Now, this isn’t just my grandma’s recipe; this is one I have found from trying other recipes to decide what I like and what my kids will eat. I cut my celery to a decent size so the kids can pick it out; some battles just aren’t worth it.

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Easy Grandma’s Potato Salad Ingredients:

Russet Potatoes- You can use any potatoes for this salad. Red Potatoes will add a different flavor to the salad. I have also made this using gold potatoes.
Celery Stalks– You can leave these chopped up as big or as small as you want; I leave them large enough for kids to pick out.
Dill Pickles– These can be omitted if you are not a pickle fan or you can substitute in relish.
Red Onion
Eggs
Mayonnaise
Dijon Mustard
Salt
Pepper
Paprika

How To Make Grandma’s Potato Salad:

Rinse and scrub excess dirt off of your potatoes.

Stab each potato with a fork to puncture it. You stab the potato so it doesn’t explode while it is boiling in the pot of water.

Bring a pot of water to a boil, then place potatoes in the pot.

Make sure your potatoes are covered with water and reduce the heat. Allow it to simmer until the potatoes are tender.

In another pot, start to boil your eggs. I set a timer for two minutes per egg.

When the eggs are done, remove them from the water and allow them to chill in an ice water bath, then peel and set aside.

Remove the potatoes from the water and allow them to cool off.

Set aside one of the eggs for the top of the salad garnishment.

Slice the eggs in half and pop out the yolk, on one of the eggs.

I used an Egg Slicer to slice my garnishment egg for topping the salad.

Diced Onions, Celery, Pickles, and Egg whites next to a bowl of Mayo, seasoning, and egg yolks

Next chop up your celery, onion, pickles, and egg whites.

In a large bowl, mix everything, I started with mixing the mayo, mustard, and egg yolks, then add in the other ingredients while mixing.

. I opted to use my Tupperware Mega Bowl and toss everything together. My mom got this for me and it has been amazing as a mixing bowl!! It’s called THATSA® MEGA BOWL and we have used it countless times. You can head over -> here to shop, I earn nothing from this, it’s just a product I love. I also found them on Amazon -> here!!

Diced Potatoes In Large Bowl With Mayo Combination

Put in a serving dish and sprinkle with paprika and sliced boiled eggs.

Now, this dish has a bit of a funny story to it. I was hurrying the day I made this potato salad, and I made one of “those mistakes.” Now, I knew I had just gotten paprika in an enormous container, but instead grabbed a big container of chili powder out of the cabinet. I completely sprinkled this with chili powder! We scraped it off, and thankfully, it was great, but what a waste of boiled eggs!

What is your go-to potato salad recipe??

HOW TO STORE Grandma’s Potato SALAD

Store in the fridge in a container for up to four days after making it.

Other Potato Salad Recipes To Check Out

Easy Homemade Potato Salad– Easy to make traditional potato salad that will be a crowd pleaser.
Grandma’s Potato Salad-Just like grandma used to make and so easy to make at home! Homemade is always better than store-bought.
Smoked Potato Salad– Used smoked potatoes to make this tasty twist on a classic potato salad. The smoke flavor adds an amazing flavor to the dish.
Loaded Potato Salad–A delicious twist on a loaded potato into salad form. Make this the day before to allow the flavor to set in fully.

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4.20 from 5 votes

Easy Grandma’s Potato Salad

This Easy Grandma’s Potato Salad will be a hit no matter where you take it! Easy enough to make at home as a side or to take to a cookout or potluck as a dish!! Plus you can change up ingredients to your own taste, also saves money over buying it in the deli case!

Course Appetizers, Side Dish

Cuisine American

Keyword homemade, Potato Salad, Side dish

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 171kcal

Author Jenny

Equipment

Ingredients

8 Russet Potatoes
3 Celery
Dill
Red Onion
8 Eggs
1 Cup Mayonnaise
1/4 Cup Dijon Mustard
Salt and Pepper

Instructions

Rinse and scrub excess dirt off of your potatoes. Stab each potato with a fork to puncture it.
Bring a pot of water to a boil then place potatoes in the pot.
Make sure your potatoes are covered with water and reduce the heat. Allow it to simmer until the potatoes are tender.
In another pot, start to boil your eggs. I set a timer for two minutes per egg. When the eggs are done remove them from the water and allow them to chill in an ice water bath, then peel and set aside.
Remove the potatoes from water and allow them to cool off.
Once your potatoes are cooled off, remove the skin then dice them.
Set aside one of the eggs for the top of the salad garnishment.
Slice the eggs in half and pop out the yolk.
I used an Egg Slicer to slice my garnishment egg for topping the salad.
Chop up your celery, onion, Pickles, and egg whites.
In a large bowl, mix everything; I started with mixing the mayo, mustard, and egg yolks, then add in the other ingredients while mixing.
Put in a serving dish and top with paprika and boiled eggs.

Nutrition

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