Description
Nothing says comfort like Grandma’s Potato Salad! This classic recipe is creamy, tangy, and loaded with all the flavors that make it the perfect side dish for any gathering. Potatoes, eggs, pickles, and a creamy dressing come together in a dish that’s simple yet so satisfying. Whether it’s a holiday, a picnic, or just a regular family meal, this potato salad will have everyone coming back for seconds.
Ingredients
- 4 large russet potatoes (peeled and diced)
- 4 large eggs (hard-boiled)
- 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
- 1/4 tsp paprika (for garnish, optional)
Instructions
-
Cook the potatoes:
Place the diced potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for about 10-12 minutes, or until the potatoes are fork-tender. Drain the potatoes and set them aside to cool. -
Hard-boil the eggs:
While the potatoes are cooking, place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 10-12 minutes. Remove the eggs from the hot water and cool them under cold running water or in an ice bath. Once cooled, peel and chop the eggs. -
Make the dressing:
In a large bowl, combine the mayonnaise, mustard, vinegar, sweet pickle relish, garlic powder, salt, and pepper. Stir until well combined. -
Assemble the salad:
Once the potatoes have cooled slightly, add them to the bowl with the dressing. Gently fold in the chopped hard-boiled eggs and red onion. Mix until everything is well coated. -
Chill and serve:
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. Before serving, garnish with a sprinkle of paprika for a pop of color.
Notes
- For extra flavor, you can add diced celery or fresh dill to the potato salad.
- If you prefer a tangier taste, increase the mustard or vinegar to your liking.
- This potato salad can be made a day ahead to save time, and it keeps well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 290
- Sugar: 6g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 90mg