Easy Grandma's Potato Salad

Grandma's Potato Salad Dished in Vintage Pyrex

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 10

Cook Time 30

Total Time 45

Servings

Calories 171kcal

Author Jenny

Equipment

Ingredients

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.

Video

Nutrition