This Grandma’s Old-Fashioned Potato Salad is creamy and full of flavor! With tender potatoes, crunchy celery, and a tangy dressing, it’s a classic dish that always brings smiles.
It’s the perfect side for barbecues, picnics, or just a comforting meal at home. I could eat this every day! Bonus points for making a big batch because it gets even tastier the next day!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet are great choices. Yukon Gold adds a creamy texture, while Russets are nice and fluffy. If neither is available, red potatoes can work too; just keep the skin on for added color and nutrients.
Eggs: Large eggs bring richness to your salad. If you’re avoiding eggs, you could use tofu or a bit of extra mayo for creaminess. Chopped hard-boiled egg alternatives are available if you’re looking for a vegan option.
Mayonnaise: Regular mayo is traditional, but you can substitute Greek yogurt for a lighter twist or use a vegan mayonnaise for a dairy-free option. I often mix half mayo and half sour cream for an extra tangy flavor!
Onions: Yellow onions add a nice bite. If you prefer a milder flavor, go for green onions or even shallots. For those sensitive to onion, celery salt or a little garlic powder can be a good substitute.
Pickle Relish: Sweet pickle relish adds sweetness and tang. If you don’t have it, chopped dill pickles or a splash of pickle juice can be an enjoyable alternative!
How Do I Get My Potatoes to the Perfect Texture?
Getting the potatoes just right is key to a great potato salad. You want them fork-tender but not mushy, so follow these tips:
- Use a large pot and cover potatoes with cold water to ensure even cooking.
- Add a pinch of salt to the water for flavor. This will help season the potatoes as they cook.
- Start checking for doneness at about 10 minutes. They should be tender enough to pierce but not falling apart.
Once cooked, drain and let them cool completely to avoid any sogginess. Cooling also lets the flavors of the salad shine through beautifully!
How to Make Grandma’s Old-Fashioned Potato Salad
Ingredients You’ll Need:
For the Salad:
- 3 pounds of potatoes (Yukon Gold or Russet)
- 3 large eggs
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 cup onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup sweet pickle relish
- Salt and pepper to taste
- Paprika for garnish (optional)
How Much Time Will You Need?
This delightful potato salad will take around 30 minutes to prepare, plus at least 1 hour of chilling time in the fridge. So, in total, set aside about 1 hour and 30 minutes to make this comforting dish!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Begin by peeling the potatoes and cutting them into bite-sized cubes. Place the potato cubes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the pot to a boil over medium-high heat, then cook the potatoes for about 10-15 minutes, or until they are fork-tender. Drain the potatoes and set them aside to cool completely.
2. Cook the Eggs:
While the potatoes cool, it’s time to cook the eggs. Place the eggs in a small pot and cover them with water. Bring the water to a boil, and once it starts to boil, turn off the heat. Cover the pot and let the eggs sit for about 10-12 minutes. After they’ve finished cooking, transfer the eggs to an ice bath or let them cool under cold running water. Once cool, peel the eggs and chop them into pieces.
3. Mix It All Together:
In a large mixing bowl, combine the cooled potatoes and chopped eggs. Add in the mayonnaise, yellow mustard, finely chopped onion, chopped celery, and sweet pickle relish. Using a gentle touch, mix everything together until it’s well combined, ensuring the potatoes are coated evenly.
4. Season the Salad:
Give your potato salad a taste and season it with salt and pepper as desired. If you want it creamier, feel free to add a little more mayonnaise or mustard—whatever makes you happy!
5. Let It Chill:
Cover the potato salad with plastic wrap or a lid and refrigerate it for at least 1 hour. This waiting time allows all those yummy flavors to meld together. Before serving, stir the salad gently and sprinkle paprika on top for a lovely garnish, if you like.
6. Serve and Enjoy:
Now, it’s time to serve your chilled potato salad! It’s perfect as a side dish for barbecues, picnics, or family dinners. Enjoy every delicious bite, and savor the taste of nostalgia!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and Russet potatoes are great choices, you can also use red potatoes or fingerling potatoes for a different texture. Just keep in mind that waxy potatoes like red potatoes hold their shape better, whereas starchy potatoes like Russets create a creamier salad.
What Can I Substitute for Mayonnaise?
If you’re looking for a lighter option, you can substitute Greek yogurt for mayonnaise. This will give you a tangy flavor while reducing the fat content. You could also make a mixture of half mayonnaise and half sour cream for a creamier texture while still cutting down on calories.
How Long Can I Store Leftover Potato Salad?
Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 to 5 days. Just remember to give it a quick stir before serving, as the ingredients can separate and the flavors may need a little refreshing.
Can I Make This Potato Salad Ahead of Time?
Definitely! This potato salad is perfect for making ahead. You can prepare it a day in advance; in fact, it often tastes better after chilling overnight as the flavors meld. Just be sure to cover it well and keep it chilled until you’re ready to serve!
