Grandma’s potato salad is the beloved classic you remember and cherish. It’s creamy and tangy, delivering a comforting taste of home with every bite.
Grandma’s potato salad recipe is a heartfelt tribute to my husband’s grandmother, Juanita Allen. A vibrant, kind, and fun-loving spirit, Juanita’s legendary cooking left a lasting impression on everyone who had the pleasure of tasting it. I was fortunate enough to learn this recipe directly from her, as it’s a treasured family secret passed down from Juanita’s mother. It’s an honor to bring this cherished family recipe to you. My husband grew up eating this potato salad at every holiday gathering since he was a young boy and he still licks the bowl clean to this day. This potato salad offers the perfect blend of creamy and crunchy, sweet and tangy flavors, evoking nostalgic memories with each bite. I hope you find as much joy in it as my family does!
Table of Contents
- Recipe walk-through
- Similar recipe ideas
- Kitchen tools required
- Recipe FAQs
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How to Make Grandma’s Potato Salad
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Kitchen Tools Required for Grandma’s Potato Salad
- large pot
- stirring spoon
- strainer
- potato masher
- large mixing bowl
FAQ
Should I serve this cold or room temperature?
It’s totally up to your preference, however, my family always serves it room temperature.
What can I serve this with?
This recipe is perfect for any gathering at any time of year. My family always serves this dish as a side at Thanksgiving and any summer holiday event.
How do I store leftovers?
Transfer the potato salad to an airtight container and store in the refrigerator for up to 3 days.
Grandma’s Potato Salad
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
Grandma’s potato salad is the beloved classic you remember and cherish. It’s creamy and tangy, delivering a comforting taste of home with every bite.
Ingredients
- 2 1/2 lbs Yukon gold potatoes, cubed (peel the potatoes if desired)
- 6 hard boiled eggs, diced
- 1 cup yellow onion, finely chopped
- 1 1/4 cups mayonnaise
- 1/2 cup sweet Gherkin pickles, diced
- 2 tbsp yellow mustard
- 3/4 tsp salt + 1/8 tsp black pepper
- paprika, optional garnish
- fresh chives, optional garnish
Instructions
- Cook the potatoes: Add the potatoes to a large pot filled with salted water. Bring to a boil then reduce the heat and let simmer for about 15-20 minutes until the potatoes are tender.
- Mash the potatoes: Drain the potatoes using a strainer, then put half of the potatoes into a large mixing bowl. Lightly mash half of the potatoes then add the remaining potatoes to the bowl.
- Mix it all up: Add the remaining ingredients to the bowl (eggs, onion, mayonnaise, pickles, mustard, salt & pepper) and mix well.
- Garnish: Add a light sprinkle of paprika and chopped chives to the potato salad for garnish if desired. Cover and refrigerate until ready to serve. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sides
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 470
- Sugar: 2g
- Sodium: 587mg
- Fat: 37g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 137mg
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