Grandma’s Classic Potato Salad Recipe
If you are craving a dish that brings the warmth of family gatherings and the comfort of home-cooked meals, look no further than Grandma’s Classic Potato Salad Recipe. This timeless salad is a delightful blend of tender potatoes, creamy mayonnaise, zesty mustard, and a touch of tangy sweetness from pickle relish that all combine to create a dish bursting with flavor. Whether served at picnics, barbecues, or holiday dinners, it carries a nostalgic charm that takes you back to those carefree, joyful moments enjoyed around the table with loved ones.
Ingredients You’ll Need
The beauty of this salad lies in its simplicity. Each ingredient plays an essential role in building the perfect harmony of flavors and textures—no complicated shopping list, just honest, wholesome components that come together beautifully.
- 4 large russet potatoes: These starchy potatoes hold their shape well and create the perfect fluffy base for the salad.
- 4 large eggs: Hard-boiled eggs add rich creaminess and a gentle protein boost, balancing the potatoes beautifully.
- 1/2 cup mayonnaise: This creamy binder brings everything together with a silky texture and mild tang.
- 2 tbsp yellow mustard: Adds a subtle kick and depth of flavor without overpowering the salad.
- 1 tbsp white vinegar: Brightens the overall taste with a gentle acidity to cut through the creaminess.
- 1/4 cup sweet pickle relish: Delivers a sweet, tangy crunch that makes every bite exciting.
- 1/2 small red onion: Finely chopped for a mild sharpness and a splash of color.
- 1/2 tsp garlic powder: Adds a warm, savory undertone that’s truly comforting.
- Salt and pepper to taste: Essential seasonings to enhance all the flavors just right.
- 1/4 tsp paprika (optional): A sprinkle on top adds a pop of warm color and a touch of smoky aroma.
How to Make Grandma’s Classic Potato Salad Recipe
Step 1: Cook the Potatoes
Begin by placing the diced russet potatoes in a large pot and cover with cold water. Bringing the water to a boil over medium-high heat, then lowering to a simmer, makes sure your potatoes cook evenly and become tender without breaking apart. The goal is fork-tender potatoes that hold their shape—about 10 to 12 minutes should do the trick. Drain them and let them cool slightly so they don’t mash when mixed later.
Step 2: Hard-Boil the Eggs
While the potatoes simmer, it’s time to prepare the eggs. Place them in a saucepan and cover with water, bringing it to a boil before reducing heat to maintain a steady simmer. Hard-boil the eggs over 10 to 12 minutes for firm yolks that add richness without crumbling into dust. Cool the eggs quickly under cold running water or an ice bath, peel, and chop them to fold into the salad.
Step 3: Make the Dressing
In a large bowl, mix together the mayonnaise, yellow mustard, white vinegar, sweet pickle relish, garlic powder, salt, and pepper. This dressing is the secret magic that ties Grandma’s Classic Potato Salad Recipe together, bringing creaminess balanced with tang and a hint of sweetness. Stir it well to ensure a smooth and flavorful base for your salad.
Step 4: Assemble the Salad
Once your potatoes have cooled enough not to melt the dressing, add them to the bowl. Gently fold the chopped hard-boiled eggs and finely chopped red onion into the mixture. Folding gently prevents the potatoes from breaking and helps distribute all the flavors evenly, giving you a salad that’s every bit as comforting as the original.
Step 5: Chill and Serve
Cover the bowl and refrigerate the salad for at least one hour to allow all the flavors to meld and deepen. Just before serving, sprinkle a little paprika on top for a beautiful pop of color and a subtle smoky aroma. This final touch turns the salad from good to irresistibly inviting.
How to Serve Grandma’s Classic Potato Salad Recipe
Garnishes
A simple sprinkle of paprika adds visual appeal and a gentle flavor boost, but you can also experiment with fresh herbs like chopped parsley or chives for a fresh, green twist. Crispy bacon bits or sliced green onions work wonderfully as well, lending extra texture and savory notes that complement the salad’s creamy texture.
Side Dishes
Grandma’s Classic Potato Salad Recipe shines alongside grilled meats like burgers, hot dogs, or barbecued chicken. It pairs beautifully with summer favorites such as corn on the cob or coleslaw, making your meal feel like a true celebration of hearty, satisfying comfort food.
Creative Ways to Present
For a fun twist, serve the potato salad in individual lettuce cups or hollowed-out cherry tomatoes for bite-sized appetizers. It’s also delightful layered in a trifle bowl for a picnic-friendly presentation, letting everyone scoop their own generous helping mixed with bursts of the vibrant garnishes.
Make Ahead and Storage
Storing Leftovers
Potato salad is best enjoyed within a day or two of making it for the freshest taste and texture. Store leftovers in an airtight container in the refrigerator to keep the salad cool and safe. Give it a gentle stir before serving to refresh the flavors as they may thicken or separate slightly overnight.
Freezing
Because of the mayonnaise and potato texture, freezing Grandma’s Classic Potato Salad Recipe is not recommended. Freezing can cause the potatoes to become grainy and the dressing to separate, resulting in a less appealing texture upon thawing:
Reheating
This potato salad is traditionally served cold or at room temperature, so reheating is unnecessary and may change the delightful creamy texture. Simply take it out of the fridge a little ahead of time to let it warm up slightly if you prefer.
FAQs
Can I use different potatoes for this recipe?
Absolutely! While russet potatoes are ideal for their starchy texture, Yukon Gold or red potatoes can also work well. Just keep in mind that waxy potatoes will hold a firmer texture, which slightly changes the consistency of the salad.
Is there a way to make this recipe vegan?
Yes! You can substitute the mayonnaise with vegan mayo, and omit the eggs or replace them with diced tofu or chickpeas for protein. Keep the mustard, vinegar, relish, and seasonings the same for that classic taste.
What makes Grandma’s Classic Potato Salad Recipe taste so special?
The combination of simple, fresh ingredients and the balance of creamy, tangy, and slightly sweet flavors creates a comforting homemade salad that evokes warm memories and genuine deliciousness with every bite.
How long does the salad keep in the refrigerator?
Stored properly in an airtight container, the potato salad will stay fresh and delicious for up to 2 days. Beyond that, the texture and flavors may begin to deteriorate.
Can I add other vegetables to the potato salad?
Feel free to add finely diced celery, bell peppers, or even chopped fresh herbs like dill or parsley for added crunch and freshness. Just be mindful not to overpower the classic flavor balance of the original recipe.
Final Thoughts
There’s truly nothing like the comforting joy of Grandma’s Classic Potato Salad Recipe to bring people together. It’s a dish that invites smiles, sparks nostalgia, and satisfies both simple cravings and celebrations alike. Give it a try—you’ll see why this recipe has been cherished through the generations and continues to be a beloved favorite for so many.
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Grandma’s Classic Potato Salad Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Grandma’s Potato Salad is a classic, creamy side dish featuring tender russet potatoes, hard-boiled eggs, and a tangy homemade dressing with mayonnaise, mustard, and sweet pickle relish. Perfectly chilled and lightly garnished with paprika, this comforting salad is an ideal accompaniment for picnics, barbecues, and family dinners.
Ingredients
Potatoes and Eggs
- 4 large russet potatoes (peeled and diced)
- 4 large eggs (hard-boiled)
Dressing
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp white vinegar
- 1/4 cup sweet pickle relish
- 1/2 small red onion (finely chopped)
- 1/2 tsp garlic powder
- Salt and pepper to taste
Garnish
- 1/4 tsp paprika (optional)
Instructions
- Cook the potatoes: Place the peeled and diced potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10-12 minutes until fork-tender. Drain and let the potatoes cool.
- Hard-boil the eggs: While potatoes cook, place eggs in a saucepan and cover with water. Bring to a boil then simmer for 10-12 minutes. Remove from hot water and cool under cold running water or an ice bath. Peel and chop once cooled.
- Make the dressing: In a large bowl, combine mayonnaise, yellow mustard, white vinegar, sweet pickle relish, garlic powder, salt, and pepper. Stir well to form a smooth dressing.
- Assemble the salad: Add the cooled potatoes to the dressing bowl and gently fold to coat them evenly. Then fold in the chopped hard-boiled eggs and finely chopped red onion until everything is well combined.
- Chill and serve: Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld. Before serving, sprinkle with paprika for a burst of color and mild smoky flavor.
Notes
- Use russet potatoes for the best texture—they hold their shape well when boiled.
- Cooling the potatoes before mixing prevents the mayonnaise from melting, keeping the salad creamy.
- Hard-boil eggs fresh for the best flavor and texture.
- Adjust mustard and vinegar quantities to balance tanginess according to taste.
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
- Can be made a day ahead for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
