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

Scale

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)

Cook Mode Prevent your screen from going dark

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.