My Grandma's Pa Dutch Potato Salad

Step back in time with "My Grandma's Pa Dutch Potato Salad," a cherished family recipe that embodies the comforting flavors of Pennsylvania Dutch cuisine. Made with tender russet potatoes, hard-boiled eggs, and a refreshing crunch from celery and onions, this creamy potato salad is brought to life with a tangy dressing featuring mayonnaise, yellow mustard, and a hint of sweetness from sugar. The sprinkling of paprika and optional fresh parsley adds a vibrant finishing touch. Perfect for summer picnics, potlucks, or as a side dish for weeknight dinners, this traditional recipe is as irresistible as it is nostalgic. Make ahead and chill for a minimum of two hours to let the bold, savory flavors fully develop—an essential step to capturing its hearty, old-fashioned appeal. Keywords: Pennsylvania Dutch potato salad, easy homemade potato salad, classic potato salad recipe.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 3 lbs Russet potatoes
• 4 large Eggs
• 1 cup Celery
• 0.5 cup Onion
• 1 cup Mayonnaise
• 2 tbsp Yellow mustard
• 2 tbsp White vinegar
• 2 tbsp Sugar
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 tsp Paprika
• 2 tbsp Fresh parsley (optional, for garnish)

Directions

Step 1

Peel the Russet potatoes and cut them into 1-inch cubes.

Step 2

Place the potatoes into a large pot, cover them with cold water, and add a pinch of salt. Bring to a boil over medium-high heat and cook for 10-15 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.

Step 3

While the potatoes cook, place the eggs in a small saucepan and cover them with water. Bring to a boil over high heat, then reduce to low heat and simmer for 10 minutes. Transfer the eggs to an ice bath to cool, then peel and chop them into small pieces.

Step 4

Finely chop the celery and onion. Set aside.

Step 5

In a large mixing bowl, whisk together the mayonnaise, yellow mustard, white vinegar, sugar, salt, and black pepper to create the dressing.

Step 6

Add the cooked, slightly cooled potatoes, chopped eggs, celery, and onion to the dressing. Gently fold everything together, being careful not to mash the potatoes.

Step 7

Taste and adjust seasoning as needed (you can add more salt, pepper, or sugar to balance the flavors).

Step 8

Transfer the potato salad to a serving dish and sprinkle with paprika and optional fresh parsley for garnish.

Step 9

Cover the dish with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld.

Step 10

Serve chilled and enjoy!

Nutrition Facts

Serving size	(1999.1g)

Amount per serving	% Daily Value*
Calories	3509.0

Total Fat 193.2g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 0g
Cholesterol 979.3mg	0%
Sodium 3717.1mg	0%
Total Carbohydrate 386.8g	0%
Dietary Fiber 26.1g	0%
Total Sugars 47.3g
Protein 67.3g	0%

Vitamin D 164IU	0%
Calcium 365.0mg	0%
Iron 20.5mg	0%
Potassium 8191.7mg	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: 48.9%

Protein: 7.6%

Carbs: 43.5%