Grandma’s Potato Salad

There’s nothing like a backyard bbq with some delicious burgers, lip smacking baked beans, and grandma’s potato salad recipe. The combination of those three things together equal summer at our house!

Grandma’s Potato Salad is a staple at all of our family get togethers.

I’ve found that we have shared with you many different types of potato salad, but failed to put our old standby! Each person seems to have their own liking. Whether it is mustard, mayo, miracle whip, full of veggies, no veggies…everyone needs a classic potato salad recipe!

Grandma’s Potato Salad

What potatoes are best for potato salad?

I love to use red potatoes because they work the best for potato salad because they stay firm well during the boiling process. Don’t have red potatoes? Then I love the yellow Yukon. Russet potatoes will soften quickly during cooking so although they tastes good, they won’t stay firm as you mix the salad, but if you are going for a more mashed potato feel, they would be great!

Do you cut the potatoes before boiling them to make potato salad?

We wash our potatoes, we don’t peel them but you can, then chop them into 1 inch cubes. Then we boil them. This is what we have always done!

Tips and Tricks

• Dice all the ingredients into pieces, about 1” pieces.
• Use Best Foods Mayonnaise. Do not use an imitation or substitute for this. You will thank me later!
• Let the potato salad sit in the fridge for at least a 1/2 hour or overnight to really let the flavors marry together.

Recipe FAQs

Grandma's Potato Salad

Print

Ingredients

• 3 pounds russet potatoes, peeled and cut into 1-inch chunks
• salt and black pepper, to taste
• 2 tablespoons apple cider vinegar
• 6 large eggs
• 1 1/4 cup mayonnaise
• 1/3 cup chopped dill pickles, plus 2 tablespoons brine
• 2 tablespoons yellow mustard
• 1 teaspoon sugar
• 1 small onion, diced
• 1/4 cup chopped fresh parsley
• Paprika, for topping

Instructions

1. Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes.
2. Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and cover with ice water to cool; peel, chop and set aside.
3. Whisk the mayonnaise, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, onion and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cut a couple of eggs to decorate the top and sprinkle paprika on top. Cover and refrigerate at least 1/2 hour or overnight.

Did you try our Grandma’s Potato Salad? What did you think? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

SUMMER SALAD RECIPES

Chimichurri Potato Salad is packed with fresh herbs, garlic and olive oil! It’s perfect for mayo haters, vegans and people who just want something different.

The PERFECT Salad recipe! If there is one salad recipe you need in your recipe box this is it! It’s made with fresh spring salad, cheese, flavorful bacon, sweet grapes, blue cheese crumbles and it’s all tossed with a fresh, sweet balsamic vinaigrette.

Grape Salad Recipe is simple and can be easily prepared on a whim. An easy recipe with very few ingredients, even those who think they can’t cook can prepare this!