Easy Grandma’s Potato Salad Recipe
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Most kids won’t touch Grandma’s Potato Salad; I was one of those kids. I would compare hers to a deli style potato salad, and let’s face it, some things are better. If the thought of making this seems overwhelming, it’s not; the steps are easy. Plus, you can make a day ahead of the gathering too!
The recipe shared is my grandma’s recipe with one tweak: I use pickles in place of relish. Potato salad is one of those dishes that now as an adult is the perfect side dish for BBQs, potlucks, and even tailgating in the fall. As we get older in life we realize some things are just better homemade and this is one of those foods.
Why You’ll Love This Potato Salad
- Easy to make ahead of time
- It is creamy and crunchy
- Easy to customize taste preferences for picky eaters
- Budget friendly
- Perfect to make for potlucks, BBQs, and tailgating
Easy Grandma’s Potato Salad Ingredients:
- Russet Potatoes- You can use any potatoes for this salad; I used russets, which are a type of white potato.
- 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
- Black Pepper
- Paprika
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How To Make Potato Salad With Pickles
Rinse and scrub the potatoes to remove excess dirt.
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 large pot of water to a boil on the stove, then place the whole potatoes in the pot.
Make sure the potatoes are covered with water in the hot and reduce the heat. Allow it to simmer until the potatoes are fork tender. If potatoes are not submerged add more water
*The potatoes will take 15-20 minutes, depending on the thickness.*
In another pot, start to boil your eggs for the hard-boiled eggs for the salad. I set a timer for two minutes per egg, for this batch, 16 minutes.
When the eggs are done, remove them from the water and allow them to chill in an ice water bath. If you don’t have ice water a super cold water bath will work but the eggs take longer to cool.
Once the eggs have cooled, peel, rinse to remove small eggshells, and set aside.
If you have not peeled eggs before, tap the egg on the counter until the shell cracks and remove the shell. You may need to tap all sides to break the shell loose.
Remove the potatoes from the water and allow them to cool off. They are easiest to remove with tongs.
Once your potatoes are cooled off, remove the skin from the potatoes.
Dice the inside of the potatoes.
Set aside one of the eggs for the top of the salad garnishment.
In a large bowl, mix everything, including the mayo, mustard, salt, and pepper.
Slice the remaining eggs in half and pop out the yolks of the eggs into the bowl with the mayo dressing.
Use a fork or spatula to break up the yolks to combine with the mayo dressing.
Next, chop up your celery, onion, pickles, and egg whites.
Mix into the mayo dressing the celery, onlion, pickles, and egg whites.
In a large bowl, combine the potatoes and the dressing.
I used my Tupperware Mega Bowl to combine everything. (You can see them on Amazon> here, no need to have a Tupperware person.)
I used an Egg Slicer to slice my garnish egg for topping the salad.
Put in a serving dish and sprinkle with paprika and sliced boiled eggs.
Chill for at least 2-4 hours before serving.
How To Store Grandma’s Potato Salad
Store in the fridge in a container for up to four days after making it. I do not recommend freezing this.
Substitutions And Alterations For Creamy Potato Salad
- Yellow Mustard
- Miracle Whip
- White Vinegar
- Pickle Relish
- Green Onion
- Sweet Pickles
- Yukon Gold Potatoes
- Red Potatoes
What To Eat With Grandma’s Potato Salad Recipe
Main Dishes: Slow Cooker Chili, Crockpot Goulash, Dutch Oven Beef Chili, Oven Roasted Turkey, Crockpot Coca-Cola Ham, Crockpot Ham, Smoked Turkey, Smoked Brisket, Smoked Prime Rib, Crockpot Coca-Cola Ribs, Garlic Chicken, and Dr Pepper Ham
Side Dishes: Air Fryer Bacon Asparagus, Garlic Mashed Potatoes, Oven Roasted Baby Potatoes, Air Fryer Brussell Sprouts, Green Beans, Ceasar Salad, Acorn Squash, Green Salad, Baked Sweet Potatoes, Air Fryer Broccoli, Grilled Zucchini, Grilled Corn On The Cob, Air Fryer Zucchini Chips, Macaroni And Cheese, Broccoli Salad, Cole Slaw
Desserts-Coca-Cola Chocolate Cake, Crescent Roll Peach Dumplings, 2 Ingredient Strawberry Cake, 2 Ingredient Cherry Cake, 2 Ingredient Blueberry Angel Food Cake, 2 Ingredient Pineapple Angel Food Cake, 2 Ingredient Lemon Bars, Watermelon Feta Salad, Oreo Fluff, Pink Fluff, Shark Sand Cups, Funfetti Cake Dip, No Bake Dessert Recipes, Pumpkin Bars, Fruit Salad, Smore’s Cookies
Other Potato Salad Recipes To Check Out
Looking for the best potato salad recipes? I am obsessed with making it; these are the potato salad recipes I have made and tried in my own kitchen. (See my collection -> here!)
- Easy Classic Potato Salad Recipe– 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 a fantastic flavor to the dish.
- Loaded Potato Salad–A delicious twist on a loaded potato in salad form. Make this the day before to allow the flavor to fully set in.
Easy Grandma’s Potato Salad
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Ingredients
- 8 Russet Potatoes
- 3 Celery
- Dill Pickle
- Red Onion
- 8 Eggs
- 1 Cup Mayonnaise
- 1/4 Cup Dijon Mustard
- Salt and Pepper
Instructions
- Rinse and scrub the potatoes to remove excess dirt.
- 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 hea, simmer until the potatoes are tender.
- *The potatoes will take 15-20 minutes, depending on the thickness.*
- In another pot, start to boil your eggs for the hard-boiled eggs for the salad. I set a timer for two minutes per egg, for this batch, 16 minutes.
- When the eggs are done, remove them from the water and allow them to chill in an ice water bath.
- Once the eggs have cooled, peel, rinse to remove small eggshells, 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.
- In a large bowl, mix everything, including the mayo, mustard, salt, and pepper.
- Slice the remaining eggs in half and pop out the yolks of the eggs into the bowl with the mayo dressing.
- Use a fork or spatula to break up the yolks to combine with the mayo dressing.
- Next, chop up your celery, onion, pickles, and egg whites.
- Mix into the mayo dressing the celery, onlion, pickles, and egg whites. In a large bowl, combine the potatoes and the dressing.
- I used an Egg Slicer to slice my garnishment egg for topping the salad.
- Put in a serving dish and sprinkle with paprika and sliced boiled eggs.
- Chill for at least 2-4 hours before serving.
Looks delicious. My husbands grandmother has her won recipe and its so good. This looks great with the large chunks of veggies!
Sounds delious, will try soon.
Can’t wait to make it. I will use the new little potatoes LOL Easier on my old hands. Won’t have to cut up the hard whole russets. Thank you for sharing this salad.
This is my moms recipe, except she used regular mustard and no paprika. I loved it and I make it the same way. We went to a family reunion when I was about 8 and everyone made a dish. I made my plate, with someone else’s potato salad, I took a bite and my taste buds were really confused. It was made with sweet pickles. I couldn’t get it out of my mouth fast enough. Fortunately I spit it in my napkin and didn’t spew it everywhere. Not many people saw me, but mama was embarrassed. I thought everyone made it the same way. To this day I ask what kind of pickles are in potato salads before taking a bite.
The secret to great potatoe salad is Miracle Whip, not mayonaisse!
I would literally spit it out into a napkin in front of everyone if it was made with Miracle Whip! What’s wrong with you people!!?! Lol
AGREE ABOUT THE MIRACLE WHIP!! not pickles and celery!!
I’m sure this is a good potato salad,remember there is no right or wrong way ,it’s all in what you are accustomed to!!
Pickles???
Would like to make this potatoe salad but could you send yo my email so I may print?
Thank you.
You list pickles as an ingredient, but don’t mention an amount.
Potatoes, eggs, mayo, dill relish and lots of mustard! My family loves it and oh yeah, sprinkle the paparica!
I chuckled when you said some battles just aren’t worth it, I have a “big kid” living in my house called my husband… and sometimes getting him to eat his veggies is an uphill battle too. HA! Loved the recipe, I will need to try it. Thanks for sharing Jenny.
I use celery seed, green pepper, scallions and mayo with a big dollup of Miracle Whip. The bulk is Hellmans and Miracle Whip seems to add that sweet/tang thing that others like i/e, mustard, relish or sweet pickle. Of course Peprika on top. That dollup of Miracle Whip seems to be right touch 🙂
how much Dill?
how much onion?
That does look so much like the potato salad my grandmother used to make. She was known for her salad and we always asked her to make them for any summer get together we had.