Easy Grandma’s Potato Salad

When I was a kid, I wouldn’t touch Grandma’s Potato Salad!! However, the last couple trips we took in high school to see family, while stationed a couple states away, I started to try it and found it wasn’t that bad.  Funny, how as kids, we think we know everything. Now, as an adult, I don’t care to pay deli prices for a good potato salad. (I have included links to some great products that I have bought on my own and love. You can buy them as well, through my online sales links)

Now, this isn’t completely 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:

• 8 Russet Potatoes
•  3 Celery Stalks, diced
• Diced Dill Pickles, to taste
• Diced Red Onion
• 8 Hard-Boiled Eggs, peeled 
• 1 Cup Mayonnaise
• 1/4 Cup Dijon Mustard
• Salt and Pepper

Easy Grandma’s Potato Salad Directions:

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.

Now, a good knife is a must-have in any kitchen! I picked up this Aicok Knife (HERE) for under $10, but it keeps going out of stock often on Amazon due to how awesome it is.  There are a lot of other top rated knives on Amazon at a great price.  I am not the best at picking out knives, so when I can read reviews to find a good quality knife it’s a win for me. 

Aicok 8-Inch Chef Kitchen Knife with Stainless Steel Razor Sharp Blade and Ergonomic HandleEquinox Professional Chef’s Knife – 8 inch Full Tang Blade – 100% German Steel with Protective BolsterAicok Ceramic Knife Set 3 Pieces, Ceramic Knife Healthy and Sharper than Stainless Knife, Aristocratic Knife Mirror Gloss

Reserve a couple of eggs for garnishing your salad. 

Chop up your celery, onion, and the eggs. 

In a large bowl, mix everything together.  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 for 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!!

Put in a serving dish and top 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.” I knew I had just gotten paprika in a big container, totally forgetting I had picked up a big container of chili powder.  I completely sprinkled this with chili powder!  It looks amazing but, the taste wasn’t up my alley. We scraped it off and thankfully, it was great, but what a waste of boiled eggs! 

What is your go-to potato salad recipe?? 

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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

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 20

Author Jenny

Ingredients

• 8 Russet Potatoes
• 3 Celery Stalks diced
• Diced Dill Pickles to taste
• Diced Red Onion
• 8 Hard-Boiled Eggs peeled
• 1 Cup Mayonnaise
• 1/4 Cup Dijon Mustard
• Salt and Pepper

Instructions

1. Rinse and scrub excess dirt off of your potatoes. Stab each potato with a fork to puncture it.
2. Bring a pot of water to a boil then place potatoes in the pot.
3. Make sure your potatoes are covered with water and reduce the heat. Allow it to simmer until the potatoes are tender.
4. 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.
5. Remove the potatoes from water and allow them to cool off.
6. Once your potatoes are cooled off, remove the skin then dice them.
7. Reserve a couple of eggs for garnishing your salad.
8. Chop up your celery, onion, and the eggs.
9. In a large bowl, mix everything together.
10. Put in a serving dish and top with paprika and <g class="gr_ gr_125 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-del replaceWithoutSep" id="125" data-gr-id="125">sliced,</g> boiled eggs.

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Jenny

Hello! I am Jenny a WAHM to 3 active kids. Together we cook, save money and find ways to stay healthy as a family. Cleaning, Weight Watchers and thrift store shopping are just a few of my favorite things.

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