Description
Grandma’s Potato Salad is a classic, creamy dish featuring tender russet potatoes, hard-boiled eggs, and a flavorful dressing with mayonnaise, mustard, and sweet pickle relish. Perfectly seasoned and chilled, this easy-to-make potato salad is ideal for picnics, barbecues, and family gatherings, delivering a nostalgia-filled taste of home cooking.
Ingredients
Scale
Potatoes and Eggs
- 4 large russet potatoes, peeled and diced
- 4 large eggs, hard-boiled
Dressing and Flavorings
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp white vinegar
- 1/4 cup sweet pickle relish
- 1/2 small red onion, finely chopped
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1/4 tsp paprika, for garnish (optional)
Instructions
- Cook the potatoes: Place the peeled and diced potatoes into a large pot, covering them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are fork-tender. Drain the potatoes thoroughly and set them aside to cool.
- Hard-boil the eggs: While the potatoes cook, put the eggs in a separate saucepan and cover them with water. Bring the water to a boil, then lower the heat and let the eggs simmer gently for 10-12 minutes. Remove the eggs from the hot water and cool them rapidly under cold running water or in an ice bath. Once cooled, peel off the shells and chop the eggs.
- Make the dressing: In a large mixing bowl, combine the mayonnaise, yellow mustard, white vinegar, sweet pickle relish, garlic powder, salt, and pepper. Mix thoroughly until the ingredients are well blended to create a smooth dressing.
- Assemble the salad: When the potatoes have cooled to at least room temperature, add them to the bowl containing the dressing. Gently fold in the chopped hard-boiled eggs and the finely chopped red onion, ensuring all ingredients are thoroughly coated with the dressing.
- Chill and serve: Cover the potato salad and refrigerate for at least one hour to allow the flavors to meld. Before serving, sprinkle the top with paprika for an optional pop of color and added flavor.
Notes
- For best results, use russet potatoes as they hold their shape well after boiling.
- Chilling the salad for at least an hour enhances the flavor fusion.
- You can adjust the amount of mustard and relish to your taste preferences.
- Adding freshly chopped herbs like dill or parsley can give a fresh twist.
- Make sure potatoes are cooled before mixing to prevent the dressing from becoming watery.
