If you are craving a timeless, soul-satisfying side dish, look no further than Grandma’s Classic Potato Salad Recipe. This dish is the perfect blend of creamy, tangy, and slightly sweet notes, all wrapped around tender potatoes and tender chunks of hard-boiled eggs. It’s a dish that brings back warm memories of family gatherings and sunny picnic afternoons, and it’s surprisingly simple to whip up. Every bite offers the perfect balance of textures and flavors that make this potato salad a beloved staple that everyone will ask for again and again.
Ingredients You’ll Need
The magic of Grandma’s Classic Potato Salad Recipe lies in its straightforward, honest ingredients. Each item plays a crucial role: the russet potatoes bring a comforting softness, the eggs add richness, and the combination of mustard, mayo, and pickle relish delivers a harmony of tangy and sweet flavors that brighten every bite.
- 4 large russet potatoes (peeled and diced): These provide the hearty, fluffy base that soaks up all the wonderful flavors.
- 4 large eggs (hard-boiled): Chopped for creamy texture and added protein richness.
- 1/2 cup mayonnaise: Creates the creamy dressing that makes this potato salad dreamy.
- 2 tbsp yellow mustard: Adds a subtle sharpness that balances the mayo’s richness perfectly.
- 1 tbsp white vinegar: Brings a gentle tang that lifts the overall flavor.
- 1/4 cup sweet pickle relish: Offers a burst of sweetness and crunch.
- 1/2 small red onion (finely chopped): Gives a little savory bite and beautiful color contrast.
- 1/2 tsp garlic powder: Adds a mild, aromatic note without overpowering the salad.
- Salt and pepper to taste: Essential to enhance and balance all the flavors.
- 1/4 tsp paprika (for garnish, optional): A sprinkle on top adds inviting color and a hint of smoky aroma.
How to Make Grandma’s Classic Potato Salad Recipe
Step 1: Cook the Potatoes
Begin by placing the peeled and diced potatoes into a large pot, covering them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook until the potatoes are fork-tender, usually about 10 to 12 minutes. It’s important not to overcook, so you want them tender but holding their shape well. Afterward, drain the potatoes and let them cool. This step builds the warm, comforting base for your potato salad.
Step 2: Hard-Boil the Eggs
While the potatoes are cooking, hard-boil your eggs. Place them in a saucepan and cover with cold water, then bring the water to a boil. Once boiling, lower the heat and let them simmer for 10 to 12 minutes to ensure the yolks are firm but creamy. Immediately cool the eggs under cold running water or in an ice bath, then peel and chop them into bite-sized pieces. These add that classic creamy texture and a sumptuous protein boost to Grandma’s Classic Potato Salad Recipe.
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 everything together until the dressing is smooth and well-blended. This luscious dressing is what transforms simple potatoes into the crave-worthy dish we all adore.
Step 4: Assemble the Salad
When the potatoes have cooled just enough to handle, add them to the bowl with your dressing. Gently fold in the chopped hard-boiled eggs and finely chopped red onion. The key here is to mix just enough to coat every potato cube without mashing them. This careful folding keeps each piece distinct while marrying all the flavors in perfect harmony.
Step 5: Chill and Serve
Cover the potato salad with plastic wrap or a lid and refrigerate for at least one hour. This resting period allows all the flavors to meld beautifully, giving you that classic taste we all remember from Grandma’s kitchen. Just before serving, sprinkle a bit of paprika on top to add a lovely pop of color and subtle smoky aroma. Now you’re ready to enjoy the delicious results of Grandma’s Classic Potato Salad Recipe!
How to Serve Grandma’s Classic Potato Salad Recipe
Garnishes
Enhance your potato salad by garnishing with fresh herbs like chopped parsley or dill for a burst of freshness. A few slices of crisp celery or cherry tomatoes also make delightful additions, adding varied textures and vibrant colors that turn this classic dish into a feast for the eyes as well as the palate.
Side Dishes
This potato salad pairs incredibly well with a wide range of mains. Think about serving it alongside grilled meats like juicy burgers, smoky barbecue ribs, or tender chicken breasts. It also complements vegetarian options such as grilled portobello mushrooms or a crisp green salad, making it the perfect versatile companion for any meal.
Creative Ways to Present
Looking to impress your guests? Serve Grandma’s Classic Potato Salad Recipe in a hollowed-out bread bowl for a rustic touch. Alternatively, spoon portions into lettuce cups or small mason jars for trendy individual servings that look as great as they taste. These creative presentations elevate this beloved classic to a real crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Grandma’s Classic Potato Salad Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep it chilled until serving to maintain its creamy texture and fresh flavors. Remember, the salad tastes even better after the flavors have had time to meld overnight.
Freezing
Potato salad does not freeze well because the potatoes tend to become watery and grainy after thawing. It’s best to enjoy this dish fresh to experience its full, creamy glory. If you must freeze, do so at your own discretion but be prepared for some texture changes.
Reheating
Because this salad is meant to be served cold or at room temperature, reheating is not recommended. Instead, let the chilled salad sit out for about 15-20 minutes before serving to slightly soften it and awaken the flavors beautifully.
FAQs
Can I use a different type of potato?
Absolutely! Yukon gold or red potatoes can be great alternatives if you prefer a waxier texture that holds shape well. Just avoid starchy varieties like Idaho potatoes for best results.
What can I substitute for mayonnaise?
If you want a lighter option, try Greek yogurt or a combination of yogurt and mayo. It adds creaminess but with fewer calories and a bit more tang.
How do I make the salad less tangy?
You can reduce the vinegar or mustard quantities slightly if you prefer a milder flavor. Tasting as you go is key to getting it just right for your palate.
Can I add other veggies?
Of course! Chopped celery, bell peppers, or even shredded carrots can add great crunch and color to Grandma’s Classic Potato Salad Recipe. Just remember not to overpower the core flavors.
Is this recipe suitable for potlucks?
Definitely! It’s a crowd-pleaser, easy to transport, and can be made ahead, making it one of the best dishes to bring to any gathering or celebration.
Final Thoughts
There is something truly special about Grandma’s Classic Potato Salad Recipe that warms the heart and brings smiles around any table. It’s simple, nostalgic, and endlessly delicious. I encourage you to give this recipe a try soon and create your own family memories with every creamy, tangy, and comforting bite.
Print
Grandma’s Classic Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Description
This classic Grandma’s Potato Salad recipe is a creamy, tangy, and comforting 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, it offers a nostalgic taste that everyone loves.
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
- 1/4 tsp paprika (for garnish, optional)
Instructions
- Cook the potatoes: Place the diced potatoes in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and let the potatoes simmer for about 10 to 12 minutes, or until they become fork-tender. Drain the potatoes thoroughly and set them aside to cool.
- Hard-boil the eggs: While the potatoes are cooking, place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes. Remove the eggs from hot water and cool them under cold running water or an ice bath. Once cooled, peel and chop the eggs into small pieces.
- Make the dressing: In a large bowl, combine the mayonnaise, yellow mustard, white vinegar, sweet pickle relish, garlic powder, salt, and pepper. Stir the ingredients together until thoroughly mixed and smooth.
- Assemble the salad: After the potatoes have cooled slightly but are still warm, add them to the bowl containing the dressing. Gently fold in the chopped hard-boiled eggs and finely chopped red onion. Mix everything carefully to coat all the ingredients evenly with the dressing.
- Chill and serve: Cover the potato salad and refrigerate for at least 1 hour. This chilling step allows the flavors to meld beautifully. Just before serving, sprinkle the top with paprika if desired for an attractive color contrast.
Notes
- For a creamier texture, you can slightly mash some of the potatoes before adding the dressing.
- Adjust the amount of mustard or relish according to your taste preference.
- The salad tastes best when chilled for several hours or overnight.
- Use eggs that are not too fresh for easier peeling.
- Optional paprika garnish adds color but can be omitted if preferred.
