why make this recipe
Grandma’s Creamy Potato Salad is a classic dish that brings back memories of family gatherings and picnics. It’s simple, satisfying, and always a crowd-pleaser. This recipe is perfect for summer barbecues, holiday celebrations, or even just a casual dinner. What makes it special is the creamy dressing that blends perfectly with tender potatoes, crunchy veggies, and a hint of tanginess. Plus, it’s easy to customize to suit your taste!
how to make Grandma’s Creamy Potato Salad
Ingredients:
- 4 large potatoes, peeled and diced
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1/4 cup chopped onion
- 1/4 cup celery, chopped
- 1/4 cup dill pickles, diced
- Salt and pepper to taste
- 1 tablespoon vinegar (optional)
- 1 tablespoon sugar (optional)
Directions:
- Boil the diced potatoes in salted water until tender. Drain and let cool.
- In a large bowl, mix together the mayonnaise, mustard, chopped onion, celery, dill pickles, salt, pepper, vinegar, and sugar.
- Once the potatoes have cooled, add them to the dressing mixture and gently fold until evenly coated.
- Chill in the refrigerator for at least 2 hours before serving. Enjoy your creamy potato salad!
how to serve Grandma’s Creamy Potato Salad
Serve Grandma’s Creamy Potato Salad on a platter or in a large bowl. It pairs well with grilled meats, sandwiches, or as part of a buffet spread. For a festive touch, sprinkle some paprika or fresh herbs on top before serving.
how to store Grandma’s Creamy Potato Salad
To store your potato salad, place it in an airtight container and keep it in the refrigerator. It’s best enjoyed within 3 to 5 days. If the salad seems a bit dry after storing, you can mix in a little more mayonnaise or a splash of vinegar to refresh it before serving.
tips to make Grandma’s Creamy Potato Salad
- Make sure the potatoes are not overcooked; they should be tender but still hold their shape.
- For added flavor, let the salad sit for a while in the refrigerator. This allows the flavors to meld together beautifully.
- You can add other ingredients like hard-boiled eggs, bacon bits, or fresh herbs for extra flavor and texture.
variation
If you want to mix things up, try using Greek yogurt instead of mayonnaise for a lighter version. You can also experiment with different kinds of pickles for a unique twist. For a spicy kick, add diced jalapeños or a dash of hot sauce!
FAQs
1. Can I use different types of potatoes for this recipe?
Yes, you can use any type of potato, but waxy potatoes like red or yellow potatoes work best because they hold their shape well after boiling.
2. How long should I let the salad chill before serving?
For the best flavor, let the salad chill in the refrigerator for at least 2 hours, but it can be made a day ahead for convenience.
3. Can I make this potato salad vegan?
Yes! You can replace the mayonnaise with a vegan version or use mashed avocado for a creamy texture.
Grandma's Creamy Potato Salad
Ingredients
Main ingredients
- 4 large large potatoes, peeled and diced Waxy potatoes like red or yellow work best.
- 1 cup mayonnaise Can substitute with vegan mayonnaise or mashed avocado.
- 1 tablespoon mustard
- 1/4 cup chopped onion
- 1/4 cup celery, chopped
- 1/4 cup dill pickles, diced Can experiment with different kinds of pickles.
- Salt and pepper to taste
- 1 tablespoon vinegar (optional) Adds a nice tang.
- 1 tablespoon sugar (optional) Balances the flavors.
Instructions
Preparation
- Boil the diced potatoes in salted water until tender. Drain and let cool.
- In a large bowl, mix together the mayonnaise, mustard, chopped onion, celery, dill pickles, salt, pepper, vinegar, and sugar.
- Once the potatoes have cooled, add them to the dressing mixture and gently fold until evenly coated.
- Chill in the refrigerator for at least 2 hours before serving.