Granny's Potato Salad

Transport your taste buds back to family gatherings with Granny's Potato Salad, a classic comfort dish brimming with nostalgia and bold flavor. This creamy, tangy potato salad features tender bites of Russet potatoes paired with hearty chunks of hard-boiled eggs, crunchy celery, and a zing from dill pickle relish. The rich dressing, a delightful blend of mayonnaise, yellow mustard, and a kiss of fresh parsley, ties it all together beautifully, while a sprinkle of optional paprika adds a smoky finishing touch. Ready in just 40 minutes and perfect for serving at barbecues, potlucks, or casual dinners, this timeless recipe shines as a crowd-pleasing side dish. Chill it for at least an hour to let the flavors fully meld, and savor every bite of this quintessential home-cooked favorite. Keywords: classic potato salad, comfort food, family recipe, picnic side dish, creamy potato salad.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 8

Ingredients

• 6 medium Russet potatoes
• 4 large Hard-boiled eggs
• 1 cup Mayonnaise
• 2 tablespoons Yellow mustard
• 2 tablespoons Dill pickle relish
• 2 Celery stalks
• 0.5 small Red onion
• 2 tablespoons Fresh parsley
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika (optional)

Directions

Step 1

Wash and peel the potatoes, then dice them into bite-sized cubes of about 1 inch.

Step 2

Place the diced potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are fork-tender.

Step 3

While the potatoes cook, prepare the hard-boiled eggs. Place the eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10 minutes. Then transfer them to an ice bath to cool before peeling and dicing.

Step 4

Once the potatoes are done, drain them and spread them out on a baking sheet to cool to room temperature.

Step 5

Finely chop the celery stalks, red onion, and parsley. Set aside.

Step 6

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

Step 7

Gently fold in the cooled potatoes, chopped celery, diced eggs, red onion, and parsley. Mix until the potatoes are evenly coated in the dressing.

Step 8

Taste and adjust seasonings if needed. Add paprika for a smoky garnish, if desired.

Step 9

Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to let the flavors meld.

Step 10

Serve chilled, and enjoy!

Nutrition Facts

Serving size	(1688.4g)

Amount per serving	% Daily Value*
Calories	3091.5

Total Fat 194.4g	0%
Saturated Fat 22.2g	0%
Polyunsaturated Fat 3.6g
Cholesterol 1057.3mg	0%
Sodium 3949.2mg	0%
Total Carbohydrate 291.8g	0%
Dietary Fiber 22.8g	0%
Total Sugars 18.5g
Protein 57.9g	0%

Vitamin D 200IU	0%
Calcium 336.6mg	0%
Iron 17.5mg	0%
Potassium 6556.1mg	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: 55.6%

Protein: 7.4%

Carbs: 37.1%