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Comforting Grandma’s Famous Potato Salad Recipe

grandma’s famous potato salad recipe - featured image

A creamy, tangy, and crunchy potato salad perfect for summer BBQs and potlucks, featuring simple ingredients and a nostalgic flavor.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 2 stalks celery, finely chopped
  • 1 small red onion, finely diced
  • 3 large hard-boiled eggs, peeled and chopped
  • 3/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh dill, chopped (optional)
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon granulated sugar

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes until tender but not falling apart. Drain and let cool slightly.
  2. While potatoes cook, place eggs in a separate pot, cover with cold water, and bring to a boil. Once boiling, turn off heat and cover for 12 minutes. Transfer eggs to cold water to cool, then peel and chop.
  3. In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Stir until smooth and well blended.
  4. Gently fold the warm potatoes into the dressing. Add chopped celery, red onion, chopped eggs, and fresh dill. Fold carefully to avoid breaking the potatoes. Taste and adjust seasoning if needed.
  5. Cover and refrigerate for at least one hour to let flavors meld. Before serving, give it a gentle stir and add a sprinkle of fresh dill or paprika for color.

Notes

Do not overcook potatoes to avoid mushiness. Use warm potatoes when mixing to help dressing absorb better. Letting the salad rest overnight enhances flavor. For vegan option, use vegan mayonnaise and omit eggs. Greek yogurt can replace half the mayo for a lighter version.

Nutrition

Keywords: potato salad, summer side dish, BBQ side, creamy potato salad, easy potato salad, picnic recipe