Grandma's Potato Salad

Capture the timeless charm of "Grandma's Potato Salad," a nostalgic recipe brimming with creamy, tangy, and savory flavors that will transport you back to family gatherings and summer picnics. Featuring tender, fork-tender Russet potatoes, perfectly boiled eggs, crisp celery, and a touch of zesty red onion, this classic potato salad is elevated with a rich dressing made of mayonnaise, yellow mustard, dill pickle relish, and apple cider vinegar. Garnished with a sprinkle of paprika and fresh parsley for a beautiful finish, this dish is an irresistible combination of textures and flavors. Perfect to prepare ahead of time, this easy-to-make potato salad pairs wonderfully with grilled meats, sandwiches, or as a backyard barbecue star. Whether you're bringing a dish to a potluck or whipping up a comforting side for dinner, this crowd-pleasing potato salad is sure to be a hit. Keywords: Grandma's potato salad, classic potato salad recipe, creamy potato salad, picnic side dish, homemade potato salad.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 4 large Eggs
• 1 cup Mayonnaise
• 2 tablespoons Yellow mustard
• 2 tablespoons Dill pickle relish
• 2 stalks Celery
• 0.5 medium Red onion
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika (optional, for garnish)
• 1 tablespoon Fresh parsley (optional, for garnish)

Directions

Step 1

Rinse and peel the potatoes, then cut them into bite-sized chunks.

Step 2

Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to medium and cook the potatoes for 10-12 minutes or until fork-tender. Be careful not to overcook them.

Step 4

Drain the potatoes and set them aside to cool slightly.

Step 5

While the potatoes cook, place the eggs in a small pot and cover them with water. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes.

Step 6

Drain the eggs and transfer them to an ice water bath to cool. Once cooled, peel and dice the eggs.

Step 7

Finely chop the celery and red onion, and set aside.

Step 8

In a large mixing bowl, combine the mayonnaise, mustard, dill pickle relish, apple cider vinegar, salt, and black pepper. Mix well to form the dressing.

Step 9

Gently fold the potatoes, diced eggs, celery, and red onion into the dressing. Mix until evenly coated, being careful not to mash the potatoes.

Step 10

Taste and adjust seasoning with additional salt, pepper, or vinegar, if necessary.

Step 11

Transfer the potato salad to a serving dish and garnish with paprika and chopped parsley, if desired.

Step 12

Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Nutrition Facts

Serving size	(1651.4g)

Amount per serving	% Daily Value*
Calories	3091.9

Total Fat 193.3g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 979.3mg	0%
Sodium 3928.3mg	0%
Total Carbohydrate 290.9g	0%
Dietary Fiber 22.6g	0%
Total Sugars 18.3g
Protein 57.8g	0%

Vitamin D 164IU	0%
Calcium 326.4mg	0%
Iron 17.6mg	0%
Potassium 6413.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 7.4%

Carbs: 37.1%