Grandma Maedge's Potato Salad

Capture the heartwarming nostalgia of family gatherings with Grandma Maedge's Potato Salad, a timeless side dish brimming with comforting flavors! This classic recipe combines tender, perfectly boiled Russet potatoes with creamy mayonnaise, tangy yellow mustard, and a touch of sweet pickle relish for a harmonious balance of tastes. Crunchy celery and finely diced red onion add texture and flavor, while hard-boiled eggs bring richness to every bite. Seasoned with a sprinkle of paprika and a garnish of fresh parsley, this potato salad is irresistibly creamy and bursting with flavor. Ready in just an hour, including chill time, this crowd-pleaser is perfect for picnics, cookouts, and potlucks alike.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

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

Directions

Step 1

Peel and dice the potatoes into 1-inch chunks. Place them in a large pot and cover with cold water.

Step 2

Add a pinch of salt to the pot and bring to a boil over medium-high heat. Reduce the heat to simmer and cook until the potatoes are fork-tender, about 15-20 minutes. Drain and let cool.

Step 3

While the potatoes are cooking, place the eggs in a small saucepan and cover with cold water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.

Step 4

Drain the eggs and run them under cold water until cool. Peel the eggs and dice them into small pieces.

Step 5

Chop the celery into small slices and finely dice the red onion. Set aside.

Step 6

In a large mixing bowl, combine mayonnaise, mustard, sweet pickle relish, salt, black pepper, and paprika. Stir until smooth.

Step 7

Add the cooled and drained potatoes, diced eggs, celery, and red onion to the dressing. Gently fold everything together until the potatoes are well-coated.

Step 8

Taste and adjust seasoning as needed, adding more salt or pepper if desired.

Step 9

Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.

Step 10

Before serving, sprinkle with paprika and freshly chopped parsley for garnish, if using.

Nutrition Facts

Serving size	(2383.5g)

Amount per serving	% Daily Value*
Calories	3830.2

Total Fat 193.1g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 979.3mg	0%
Sodium 3936.1mg	0%
Total Carbohydrate 458.1g	0%
Dietary Fiber 34.0g	0%
Total Sugars 28.3g
Protein 79.5g	0%

Vitamin D 164IU	0%
Calcium 435.2mg	0%
Iron 25.7mg	0%
Potassium 10627.3mg	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: 44.7%

Protein: 8.2%

Carbs: 47.1%