If you’re craving a nostalgic, comforting side dish that brings smiles to every gathering, there’s nothing quite like Grandma’s Classic Potato Salad Recipe. This beloved recipe features tender russet potatoes, creamy mayonnaise, tangy mustard, and a delightful hit of sweet pickle relish. Tossed together with hard-boiled eggs and a hint of onion, it’s the kind of potato salad that carries warm memories and timeless flavor in every bite. Perfect for summer barbecues, family picnics, or just a cozy meal at home, this potato salad delivers on both texture and taste with an irresistible balance of savory, creamy, and slightly tangy elements that will have you coming back for more.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that, when combined, create a perfectly balanced potato salad. Each component plays a vital role in building the dish’s tender textures, bright flavors, and classic appeal.
- Russet potatoes: Peeled and diced, these are the hearty base that soak up all the dressing beautifully without turning mushy.
- Eggs: Hard-boiled and chopped, they add a creamy richness and a lovely visual contrast throughout the salad.
- Mayonnaise: The creamy binder that dresses the potatoes and ties all flavors together seamlessly.
- Yellow mustard: Adds a sharp, tangy kick that balances the creaminess of the mayo perfectly.
- White vinegar: Just the right amount to introduce a subtle brightness and enhance the overall flavor.
- Sweet pickle relish: For a sweet and tangy crunch that brings a playful texture and bursts of zest.
- Red onion: Finely chopped, it lends a crisp bite and savory depth without overpowering the salad.
- Garlic powder: A gentle hint of warmth and aroma that rounds out the flavors effortlessly.
- Salt and pepper: Season generously to taste, as they amplify all the fresh ingredients.
- Paprika: Optional garnish that adds a pop of color and a mild smoky hint.
How to Make Grandma’s Classic Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing the peeled and diced russet potatoes in a large pot and covering them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce to a simmer and cook the potatoes until fork-tender, about 10 to 12 minutes. This step is crucial to achieve just the right softness—potatoes that hold their shape yet easily yield to a fork. After cooking, drain the potatoes and set them aside to cool.
Step 2: Hard-Boil the Eggs
While your potatoes are cooking, it’s time to hard-boil the eggs. Place them in a saucepan, cover with water, and bring to a brisk boil. After reaching the boil, lower the heat and let the eggs simmer gently for about 10 to 12 minutes. To stop the cooking process and make peeling easier, transfer the eggs to an ice bath or run them under cold water. Once cooled, peel and chop the eggs into chunky, satisfying pieces.
Step 3: Make the Dressing
In a large mixing bowl, combine the mayonnaise, yellow mustard, white vinegar, sweet pickle relish, garlic powder, salt, and pepper. Stir thoroughly until the dressing is smooth and creamy. This dressing carries the heart of the flavor, a wonderful marriage of creamy, tangy, and sweet notes that define Grandma’s Classic Potato Salad Recipe.
Step 4: Assemble the Salad
When the potatoes have cooled just enough to handle, add them gently into the bowl with the dressing. Fold in the chopped hard-boiled eggs and finely chopped red onion with care to keep the potatoes intact. Mixing everything with a gentle hand ensures each bite is full of flavor and perfect texture.
Step 5: Chill and Serve
Cover the potato salad and place it in the refrigerator for at least one hour. Chilling allows the flavors to meld and intensify, making the salad taste even better. Just before serving, sprinkle a touch of paprika on top—it adds a lovely color contrast and subtle smoky flavor, finishing this classic dish beautifully.
How to Serve Grandma’s Classic Potato Salad Recipe
Garnishes
Enhance the presentation and flavor by sprinkling paprika or freshly chopped parsley over the top. You can also add a few extra chopped hard-boiled eggs or even thin slices of cucumber for a fresh crunch. These little touches elevate the salad and make it feel extra special for your guests.
Side Dishes
This potato salad pairs perfectly with a hearty grilled main like barbecue chicken, juicy burgers, or tender ribs. Its creamy and tangy profile contrasts beautifully with smoky, savory meats. It also complements a variety of picnic staples like hot dogs, corn on the cob, and coleslaw for that all-American summer feast.
Creative Ways to Present
For a unique twist, serve Grandma’s Classic Potato Salad Recipe in individual lettuce cups or inside hollowed-out tomatoes for a fun, picnic-friendly presentation. You can also layer it in a mason jar for an easy grab-and-go option that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover potato salad can be stored in an airtight container in the refrigerator for up to three days. Make sure it’s chilled promptly after serving to keep the textures fresh and avoid the salad becoming watery.
Freezing
Because of the mayonnaise and egg content, freezing Grandma’s Classic Potato Salad Recipe is not recommended. The texture of the potatoes and the creamy dressing can separate and become grainy once thawed, so it’s best enjoyed fresh or refrigerated.
Reheating
This potato salad is best served cold. If you prefer it slightly warmer, let it sit at room temperature for about 15 minutes before serving rather than reheating, which can damage the creamy texture and fresh flavors.
FAQs
Can I use a different type of potato for this recipe?
While russet potatoes are ideal because of their texture, you can substitute Yukon Gold potatoes if you want a slightly waxier, buttery flavor. Just be mindful that waxy potatoes may keep a firmer bite in the salad.
How far in advance can I make Grandma’s Classic Potato Salad Recipe?
You can prepare the salad a day ahead. In fact, chilling it overnight gives the flavors a chance to develop fully, making it taste even better the next day.
Is there a way to make this recipe healthier?
Absolutely! Try using a light mayonnaise or Greek yogurt in place of regular mayo, and reduce the amount of sweet pickle relish. You can also add fresh herbs like dill or chives for extra flavor without adding calories.
Can I add other vegetables to the salad?
Sure! Chopped celery, bell peppers, or even a handful of peas make great additions for extra crunch and color, making the salad more vibrant and nutritious.
What’s the best way to peel hard-boiled eggs easily?
Once cooled in an ice bath, gently tap the egg on a hard surface and roll it to crack the shell all over. Peeling under running water helps remove even the tiniest bits of shell for smooth, perfect eggs.
Final Thoughts
There’s something truly special about making and sharing Grandma’s Classic Potato Salad Recipe. It’s not just a side dish, but a celebration of simple ingredients coming together to create comfort and joy. Whether it’s a sunny barbecue or a quiet family dinner, this potato salad brings a timeless touch of home to your table. I really hope you give it a try and enjoy every loving spoonful as much as I do.
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Grandma’s Classic Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Description
This classic Grandma’s Potato Salad is a creamy, tangy, and satisfying side dish perfect for picnics, barbecues, and family gatherings. Made with tender russet potatoes, hard-boiled eggs, and a flavorful dressing of mayonnaise, mustard, vinegar, and sweet pickle relish, this recipe balances savory and sweet notes with a hint of garlic and onion. Chilled to meld the flavors and garnished with paprika, it’s a timeless favorite that’s easy to prepare and sure to please all ages.
Ingredients
Potatoes and Eggs
- 4 large russet potatoes (peeled and diced)
- 4 large eggs (hard-boiled)
Dressing
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp white vinegar
- 1/4 cup sweet pickle relish
- 1/2 small red onion (finely chopped)
- 1/2 tsp garlic powder
- Salt and pepper to taste
Garnish
- 1/4 tsp paprika (optional)
Instructions
- Cook the potatoes: Place the peeled and diced potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10-12 minutes or until the potatoes are fork-tender. Drain and set aside to cool.
- Hard-boil the eggs: While potatoes are cooking, place eggs in a saucepan covered with water. Bring to a boil, then lower heat and simmer for 10-12 minutes. Remove eggs from hot water and cool quickly under cold running water or in an ice bath. Peel and chop the eggs once cooled.
- Make the dressing: In a large bowl, combine mayonnaise, yellow mustard, white vinegar, sweet pickle relish, garlic powder, salt, and pepper. Stir well until fully blended.
- Assemble the salad: Once potatoes have cooled slightly, add them to the bowl with the dressing. Gently fold in the chopped hard-boiled eggs and finely chopped red onion. Mix carefully to coat everything evenly without mashing the potatoes.
- Chill and serve: Cover the potato salad and refrigerate for at least 1 hour to allow flavors to meld. Before serving, lightly sprinkle with paprika for a colorful garnish.
Notes
- Use russet potatoes for their fluffy texture that holds up well in salads.
- Cooling the potatoes before mixing prevents the dressing from becoming oily.
- Make sure eggs are fully cooled before chopping to avoid a mushy texture.
- Adjust salt and pepper according to your taste preference.
- For a tangier flavor, increase the vinegar slightly.
- This salad keeps well in the refrigerator for up to 3 days.
