Easy Grandma’s Potato Salad

Cook Eat Go
by Cook Eat Go
20 servings
45 min

When I was a kid, I wouldn’t touch Grandma’s Potato Salad!! Now I don’t care to pay deli prices for a good potato salad. It's a bit of work but the food is so good!

This is one I have found from trying other recipes to decide what I like and what my kids will eat. I cut my celery to a decent size so the kids can pick it out, some battles just aren’t worth it.

Easy Grandma’s Potato Salad Ingredients:

  • 8 Russet Potatoes
  • 3 Celery Stalks, diced
  • 1/4 Cup Dijon Mustard
  • Salt
  • Diced Dill Pickles, To Taste
  • Diced Red Onion
  • 8 Hard-Boiled Eggs, peeled
  • 1 Cup Mayonnaise
  • Pepper



Easy Grandma’s Potato Salad
Recipe details
  • 20  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients

  • 8 Russet Potatoes
  • 3 Diced Celery Stalks
  • Diced Dill Pickles
  • Diced Red Onion
  • 8 Hard-Boiled Eggs
  • 1 Cup Mayonnaise
  • 1/4 Cup Dijon Mustard
  • Salt and Pepper
Instructions

Rinse and scrub excess dirt off of your potatoes. Stab each potato with a fork to puncture it.
Bring a pot of water to a boil then place potatoes in the pot.
Make sure your potatoes are covered with water and reduce the heat. Allow it to simmer until the potatoes are tender.
In another pot, start to boil your eggs. I set a timer for two minutes per egg. When the eggs are done remove them from the water and allow them to chill in an ice water bath, then peel and set aside.
Remove the potatoes from water and allow them to cool off.
Once your potatoes are cooled off, remove the skin then dice them.
Reserve a couple of eggs for garnishing your salad.
Chop up your celery, onion, and the eggs.
In a large bowl, mix everything together.
Put in a serving dish and top with paprika and boiled eggs.
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