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
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
- 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.
