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
Scale
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
