Quick Grandma's Old Fashioned Potato Salad
This classic old-fashioned potato salad is creamy, tangy, and packed with comforting flavors just like Grandma used to make. Tender potatoes are tossed with chopped eggs, pickles, onion, and a rich mayonnaise dressing for the perfect side dish at picnics, BBQs, and family gatherings.
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Ingredients
- 5 pounds Idaho potatoes peeled and cubed
- 1/2 medium onion finely chopped
- 5 hard-boiled eggs chopped
- 1/4 cup sweet pickle cubes or relish
- 1/2 cup dill pickle cubes or relish
- 1 stalk celery diced (optional)
- salt to taste
- black pepper to taste
- 1 1/2-2 cups Hellman’s mayonnaise
- 1 1/2-2 tbsp mustard
- paprika for garnish (optional)
- 1 hard-boiled egg sliced for garnish (optional)
Instructions
- Slice the peeled potatoes into thin cuts and place them into a large pot.
- Add enough water to fully submerge the potatoes.
- Place the pot on the stove and cook over medium heat for about 8 minutes, until the potatoes are tender.
- Drain the potatoes and allow them to cool slightly.
- In a medium bowl, combine the chopped eggs and finely chopped onion and stir together.
- In another bowl, mix together the celery, sweet pickles, dill pickles, mustard, mayonnaise, salt, and pepper.
- Add the cooled potatoes to the egg and onion mixture and gently toss together.
- Pour in the mayonnaise dressing and stir until everything is well blended.
- Top with sliced hard-boiled eggs and sprinkle paprika over the salad.
- Serve and enjoy!
Notes
For the best flavor, refrigerate the potato salad for at least one hour before serving so the dressing can fully soak into the potatoes.
Nutrition
Calories: 561kcalCarbohydrates: 57gProtein: 11gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 140mgSodium: 590mgPotassium: 1250mgFiber: 4gSugar: 3gVitamin A: 210IUVitamin C: 17mgCalcium: 62mgIron: 3mg