Grandma’s Potato Salad

🥔 Grandma’s Potato Salad — Creamy, Tangy, and Always the Star of the Table

 

Creamy potatoes, tangy pickles, and a sprinkle of paprika — Grandma’s Potato Salad is the side dish that never goes out of style!

Some recipes are timeless. They don’t chase trends, they don’t need fancy ingredients, and they never fail to bring people together. Grandma’s Potato Salad is one of those recipes. It’s creamy, tangy, and perfectly balanced with just the right amount of crunch from pickles and onion. It’s the dish that shows up at every BBQ, picnic, and holiday table — and somehow, it always disappears first.

Why this recipe is a keeper:

• Classic flavor combo — creamy mayo, tangy mustard, crunchy pickles.
• Feeds a crowd — perfect for gatherings.
• Make‑ahead friendly — tastes even better the next day.
• Customizable — easy to tweak for your family’s taste.
• Comfort food at its best — nostalgic and delicious.

💬 Reader prompt: Are you team “potato salad belongs at every BBQ” or team “only for holidays”?

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!

 

 

Recipe FAQs

 

 

Grandma's Potato Salad

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Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.

🔢 Calorie Count (Per Serving, Serves 10)

• Calories: ~280
• Protein: 6g
• Carbs: 28g
• Fat: 16g
• Fiber: 2g
• Sugar: 2g

🥕 Nutritional Facts & Fun

• Potatoes: Potassium + comfort carbs.
• Eggs: Protein + richness.
• Pickles: Crunch + probiotics.
• Mustard: Tang + zing.
• Parsley: Freshness + color.

💬 Reader prompt: Do you like your potato salad extra creamy, or more on the tangy side?

 

🔄 Recipe Variations

• Southern Style: Add sweet pickle relish instead of dill.
• German Style: Swap mayo for vinegar and bacon.
• Loaded Potato Salad: Add shredded cheddar and crumbled bacon.
• Herb Lovers: Add fresh dill or chives.
• Lightened Up: Use Greek yogurt for part of the mayo.

💬 Reader prompt: Which version would your family devour first — Southern, loaded, or herb‑packed?

🧒 Kid Tips

• Let kids sprinkle paprika on top (they’ll feel like chefs).
• Serve in mini cups for kid‑sized portions.
• Add extra eggs if your kids love them.
• Call it “party potatoes” to make it sound fun.

🛒 Grocery Hacks

• Potatoes: Buy in bulk — cheaper and last weeks in a cool, dark place.
• Eggs: Boil extras for snacks or salads.
• Pickles: Use the brine — it’s liquid gold for flavor.
• Mayo: Store upside down in the fridge for easy scooping.
• Parsley: Freeze chopped parsley in ice cube trays with olive oil.

💬 Reader prompt: Do you usually buy dill pickles, sweet pickles, or both?

🎯 Reader Challenge

This week, I challenge you to make Grandma’s Potato Salad and serve it in a fun way. Maybe it’s in mason jars for a picnic, maybe it’s topped with bacon, maybe it’s paired with BBQ chicken. Post your creation with #LouLouGirlsPotatoSalad so we can all drool together.

🥪 Leftover Remix

• Potato Salad Sandwich: Spread on bread with lettuce.
• Potato Salad Wraps: Roll in tortillas with ham.
• Potato Salad Deviled Eggs: Stir into yolks for a twist.
• Potato Salad Croquettes: Form into patties, bread, and fry.
• Potato Salad Soup: Stir into broth for a creamy soup base.

💬 Reader prompt: Would you rather turn leftovers into sandwiches or croquettes?

💭 Final Thoughts

This Grandma’s Potato Salad is proof that classics never go out of style. It’s creamy, tangy, and versatile enough to be a weeknight side or a holiday centerpiece. Plus, it’s the kind of recipe that makes everyone smile — and isn’t that the best kind of cooking?

Here’s the thing about potato salad — it’s never just a side dish. It’s the sound of eggs being chopped, the joy of stirring everything together, the comfort of knowing your table is complete.

And this Grandma’s Potato Salad? It’s a keeper. It’s creamy, it’s tangy, it’s nostalgic, it’s fun. It’s the kind of recipe that makes you feel like you’ve turned simple ingredients into something magical.

But what I love most is how recipes like this bring us together. Food has that magic — it’s not just about eating, it’s about sharing. It’s about swapping tips, laughing over pickle juice spills, and building little traditions that make life tastier.

So here’s my challenge to you: make this dish, share it with your people, and then tell me your twist. Did you add bacon? Did you sneak in dill? Did you double the mustard just because you could? (No judgment — I’d be first in line for that version.)

💬 Reader prompt: Should we do a “Picnic Classics Series” next? I’m dreaming up coleslaw, baked beans, and maybe even deviled eggs.

Until then, may your potatoes be tender, your mayo creamy, your pickles tangy, and your kitchen filled with laughter, love, and second helpings. Because at the end of the day, recipes like this aren’t just about cooking — they’re about celebrating the little joys that make life delicious.

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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