Grandma’s Potato Salad
There’s nothing like a backyard bbq with some delicious burgers, lip smacking baked beans, and grandma’s potato salad recipe. The combination of those three things together equal summer at our house!
Grandma’s Potato Salad is a staple at all of our family get togethers.
I’ve found that we have shared with you many different types of potato salad, but failed to put our old standby! Each person seems to have their own liking. Whether it is mustard, mayo, miracle whip, full of veggies, no veggies…everyone needs a classic potato salad recipe!
Grandma’s Potato Salad
What potatoes are best for potato salad?
I love to use red potatoes because they work the best for potato salad because they stay firm well during the boiling process. Don’t have red potatoes? Then I love the yellow Yukon. Russet potatoes will soften quickly during cooking so although they tastes good, they won’t stay firm as you mix the salad, but if you are going for a more mashed potato feel, they would be great!
Do you cut the potatoes before boiling them to make potato salad?
We wash our potatoes, we don’t peel them but you can, then chop them into 1 inch cubes. Then we boil them. This is what we have always done!
Tips and Tricks
- Dice all the ingredients into pieces, about 1” pieces.
- Use Best Foods Mayonnaise. Do not use an imitation or substitute for this. You will thank me later!
- Let the potato salad sit in the fridge for at least a 1/2 hour or overnight to really let the flavors marry together.
Can I mash the potatoes for potato salad?
You can mash your potatoes but it will change the texture of the potato salad.
Do I need to peel the potatoes?
No, I don’t peel them. Grandma Ainge always peeled her potatoes.
What kind of potatoes are best?
I prefer using red potatoes but you can also use Yukon Gold potatoes or Russet potatoes. Any potatoes will work, really. I think everyone has their own preference.
Can I make potato salad ahead of time?
Yes! You can make this dish the day before, but you might have to add more mayo when you get out of the fridge. The potatoes seem to soak up all the goodness of the potatoes. It’s great not to have a mess in the kitchen on the day of your event! And it tastes better!
- 3 pounds russet potatoes, peeled and cut into 1-inch chunks
- salt and black pepper, to taste
- 2 tablespoons apple cider vinegar
- 6 large eggs
- 1 1/4 cup mayonnaise
- 1/3 cup chopped dill pickles, plus 2 tablespoons brine
- 2 tablespoons yellow mustard
- 1 teaspoon sugar
- 1 small onion, diced
- 1/4 cup chopped fresh parsley
- Paprika, for topping
- Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes.
- Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and cover with ice water to cool; peel, chop and set aside.
- Whisk the mayonnaise, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, onion and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cut a couple of eggs to decorate the top and sprinkle paprika on top. Cover and refrigerate at least 1/2 hour or overnight.
Did you try our Grandma’s Potato Salad? What did you think? We would love to hear from you! Please leave us a comment below or tag us on Instagram!
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