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Grandma’s Classic Creamy Potato Salad

A mound of Grandma's Classic Creamy Potato Salad topped with paprika on a white plate.
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This recipe delivers a traditional, creamy potato salad with a perfect sweet and tangy balance, just like the one your grandmother made.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and cubed
  • 4 large eggs, hard-boiled and chopped
  • 1 cup celery, finely chopped
  • 1/2 cup sweet onion, finely chopped
  • 1/2 cup sweet pickle relish
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Paprika for garnish

Instructions

  1. Place the cubed potatoes in a large pot and cover them with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain the potatoes well and let them cool slightly.
  2. While the potatoes cool, prepare the dressing base. In a large bowl, whisk together the mayonnaise, yellow mustard, white vinegar, sugar, salt, and black pepper until smooth.
  3. In a separate bowl, combine the chopped hard-boiled eggs, celery, sweet onion, and sweet pickle relish.
  4. Gently fold the slightly warm potatoes into the dressing mixture. Be careful not to mash the potatoes completely; you want some texture.
  5. Add the egg and vegetable mixture to the potatoes and fold everything together until just combined and coated evenly with the dressing.
  6. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  7. Before serving, taste and adjust seasoning if needed. Garnish the top with a light dusting of paprika.

Notes

  • For the best texture, use starchy potatoes like Russets.
  • Allow the salad to chill for several hours; this step is crucial for flavor development.
  • If you prefer a tangier flavor, increase the vinegar by one teaspoon.

Nutrition

Find it online: https://whiskdaily.com/grandmas-classic-creamy-potato-salad/