Grandma’s Potato Salad Recipe with 1 Secret (Loved)

Name: Grandma's Potato Salad Recipe with 1 Secret (Loved)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 3 pounds medium potatoes, peeled and cubed; 1 sweet onion, chopped; 2 celery stalks, chopped; 6 hard-boiled eggs, peeled; 2 tablespoons white distilled vinegar; 1 cup mayonnaise; 2 tablespoons yellow mustard; 1/4 cup sweet pickle relish; Salt and pepper to taste; 2 spring onions, sliced (for garnish); 1 teaspoon paprika (for garnish)

by Jannet Lisa

7 de July de 2025

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Potato salad. Just the words conjure up memories of summer picnics and family barbecues! I can almost smell that tangy, creamy aroma wafting from the bowl. My grandma’s easy Southern potato salad was legendary – she always added a secret ingredient (a tiny splash of pickle juice!) that made everyone crave more. I’ve tweaked her recipe over the years, but the heart of it remains the same: perfectly cooked potatoes, a creamy, flavorful dressing, and that unmistakable taste of summer. You’ll love how simple it is to create this classic side dish; it’s also fantastic as part of a light meal – think cheesy garlic chicken wraps for lunch with a side of this delicious salad. Let’s get cooking.

Why You’ll Love This Potato Salad

It’s a flavor explosion! The creamy dressing, tangy mustard, and sweet pickle relish create the perfect balance of sweet and savory.
It’s quick and easy to make. You’ll have this classic potato salad recipe ready to go in under an hour.
This creamy potato salad is budget-friendly. The ingredients are simple and affordable.
It’s a crowd-pleaser. This recipe makes enough for everyone at your next potluck or barbecue.
It’s customizable! Feel free to adjust the ingredients to your liking. More mustard? Go for it!
It’s a classic for a reason! This homemade potato dessert is a timeless dish that everyone loves.
It’s perfect for meal prepping. Make it ahead of time and enjoy it for days.

Ingredients for the Best Potato Salad

3 pounds medium potatoes, peeled and cubed. Yukon Golds are my go-to for their creamy texture, but Russets work in a pinch. Just don’t overcook them!
1 sweet onion, chopped. I prefer Vidalia for their mildness, but any sweet onion will do. If you only have yellow onion, soak it in cold water for 10 minutes to mellow the bite.
2 celery stalks, chopped. Celery adds a lovely crunch and freshness. Make sure to remove any tough strings with a vegetable peeler.
6 hard-boiled eggs, peeled. These add richness and protein. Trust me, don’t skip the ice bath after cooking – it makes peeling so much easier!
2 tablespoons white distilled vinegar. This adds a crucial tang that balances the creamy dressing. Apple cider vinegar also works well.
1 cup mayonnaise. Use real mayonnaise for the best flavor and texture. I always use full-fat, but light mayo can be substituted.
2 tablespoons yellow mustard. Adds a zesty kick! Dijon mustard is a great alternative for a more sophisticated flavor.
1/4 cup sweet pickle relish. This adds sweetness and crunch. Dill relish also works if you prefer a less sweet potato salad.
Salt and pepper to taste. Don’t be shy! Season generously to bring out all the flavors.
2 spring onions, sliced (for garnish). Adds a pop of color and mild onion flavor.
1 teaspoon paprika (for garnish). Adds a touch of smokiness and visual appeal.

How to Make Creamy Potato Salad

Step 1: Scrub, peel, and cut the potatoes into one-inch cubes. This is the most time-consuming part, but trust me, evenly sized cubes cook best!
Step 2: Place the potato cubes into a large pot and cover with water. Add a pinch of salt to the water – it helps season the potatoes from the inside out.
Step 3: Boil the potatoes over medium-high heat for about 10 minutes, or until they’re firm-tender. You want them cooked through but not mushy. Insert a fork in a potato cube to test – it should slide in with slight resistance.
Step 4: Drain the cooked potatoes immediately and set them aside to cool completely. I like to spread them out on a baking sheet to speed up the cooling process. Warm potatoes + mayo = disaster!
Step 5: While the potatoes are cooling, get the other ingredients ready. Chop the onion and celery. I like a fine dice for both, but it’s your potato salad, so do what you like!
Step 6: Cook the eggs until the yolks are firm. I usually boil them for 10-12 minutes. Then, give them an ice bath to stop the cooking and make them easier to peel.
Step 7: Place a cooling rack over the bowl of potatoes, push the eggs through the wire opening, or chop them and add them to the mixture. This is my grandma’s secret trick for perfectly diced eggs. The texture is just *chef’s kiss*.
Step 8: Pour the vinegar over the potato mixture. This adds a little tang that balances all the richness.
Step 9: In a separate bowl, whisk together the mayonnaise, mustard, pickle relish, salt, and pepper. Taste and adjust the seasonings as needed. This is your chance to make it truly *your* potato salad!
Step 10: Gently fold the dressing into the potato mixture, making sure everything is evenly coated. Be careful not to overmix, or your potato salad will become gluey.
Step 11: Garnish with sliced spring onions and a sprinkle of paprika. The green onions add a fresh, vibrant pop of color.
Step 12: Cover and chill the creamy potato salad for at least 30 minutes before serving. This allows the flavors to meld together and the salad to cool down. Trust me, it’s worth the wait!

Pro Tips for the Perfect Potato Salad

Want to take your potato salad game to the next level? Here are a few tricks I’ve learned over the years:

Don’t overcook the potatoes! Slightly undercooked is better than mushy.
Add the vinegar while the potatoes are still warm – they’ll absorb the flavor better.
Taste and adjust the seasonings as you go. Potato salad is all about personal preference!
Let it chill! The flavors meld and deepen as it sits in the fridge.

What’s the secret to perfect Potato Salad?

It’s all about the eggs! My grandma always used a cooling rack to dice them. This ensures they are evenly diced and creates the perfect texture. Trust me, you’ll never chop eggs any other way again!

Can I make Potato Salad ahead of time?

Absolutely! In fact, I highly recommend it. Potato salad tastes even better the next day after the flavors have had a chance to meld. Just store it in an airtight container in the refrigerator for up to 3 days.

How do I avoid common mistakes with Potato Salad?

The biggest mistake is using too much mayonnaise. Start with less and add more until you reach your desired consistency. Also, be careful not to overmix the salad, or it will become gluey. Gently fold in the dressing until everything is just combined.

Best Ways to Serve Your Potato Salad

This classic potato salad is the ultimate side dish for any occasion! I love serving it chilled, straight from the fridge, on a hot summer day. It pairs perfectly with grilled burgers, hot dogs, or BBQ chicken. For a lighter meal, try it alongside a fresh garden salad and some crusty bread. It’s also a fantastic addition to any picnic basket or potluck spread. You can even serve it as a side with some cheesy garlic chicken wraps for lunch! Garnish with an extra sprinkle of paprika and a few fresh parsley sprigs for an extra touch of elegance. Check out more recipes by Sophia on Pinterest!

Nutrition Facts for Homemade Potato Salad

Here’s a peek at what you’re getting in each delicious serving (about 1 cup) of this homemade goodness:

Calories: 350
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 18g
Trans Fat: 0g
Cholesterol: 100mg
Sodium: 400mg
Carbohydrates: 30g
Fiber: 3g
Sugar: 5g
Protein: 7g

This is an estimate and may vary depending on the specific ingredients you use.

How to Store and Reheat Your Potato Salad

Got leftovers? Lucky you! This creamy potato salad is best enjoyed chilled. To store, transfer it to an airtight container as soon as possible. It’ll keep in the refrigerator for up to 3 days. I usually use a glass container because it’s easy to see what’s inside, but any container with a tight-fitting lid will do.

I don’t recommend freezing potato salad, as the mayonnaise tends to separate and the potatoes can become mushy when thawed. As for reheating, this is one dish that’s definitely best served cold! If it’s been sitting out for more than two hours, it’s best to toss it to be safe.

Potato Salad - detail 2

Frequently Asked Questions About Potato Salad

Got questions about making the best potato salad? I’ve got answers! Here are some of the most common questions I get asked:

Can I use a different type of potato?

Absolutely! While I love Yukon Golds for their creamy texture, other potatoes can work well too. Red potatoes hold their shape nicely, making them a good choice if you prefer a firmer potato salad. Russets are more absorbent, so they’ll soak up more of the dressing – just be careful not to overcook them. Ultimately, it comes down to personal preference! What about sweet potatoes? They’ll give the salad a sweeter flavor, which can be delicious if that’s what you’re going for. Can I mix different types of potatoes? Go for it! Experiment and find your perfect blend.

How do I make my potato salad less watery?

Watery potato salad is usually caused by overcooked potatoes or too much moisture in the dressing. Make sure to drain the potatoes thoroughly after cooking and let them cool completely before adding the dressing. If you’re using a lot of vegetables, like celery or onions, pat them dry with a paper towel before adding them to the salad. What if I already made it and it’s too watery? Try adding a little bit of cornstarch or arrowroot powder to the dressing to thicken it up. You can also add more hard-boiled eggs, which will help absorb some of the excess moisture.

Is potato salad safe to eat if it’s been left out at room temperature?

Unfortunately, no. Potato salad contains mayonnaise, which can spoil quickly at room temperature. As a general rule, you shouldn’t leave potato salad out for more than two hours. If it’s a hot day (above 90°F), that time is reduced to one hour. When in doubt, it’s always best to err on the side of caution and toss it. How can I keep it cold at a picnic? Place the bowl of creamy potato salad inside a larger bowl filled with ice. You can also use reusable ice packs to keep it chilled. What are the signs that it has gone bad? Look for changes in color, smell, or texture. If it smells sour or looks slimy, it’s definitely time to toss it.

Variations of Classic Potato Salad You Can Try

Want to mix things up? Here are a few fun and flavorful variations on the classic potato salad recipe:

Vegan: Swap out the mayonnaise for a plant-based alternative (there are some surprisingly good ones out there!). Use a flax egg replacer or mashed avocado to add creaminess and richness.
Grilled: Instead of boiling the potatoes, try grilling them! Toss potato wedges with olive oil, salt, and pepper, then grill until tender and slightly charred. The smoky flavor adds a whole new dimension to your homemade potato dessert.
Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a fiery kick. You can also add some chopped jalapeños or pickled peppers for extra heat.
Mediterranean: Skip the mayonnaise-based dressing and toss the potatoes with olive oil, lemon juice, crumbled feta cheese, Kalamata olives, and fresh herbs like oregano and parsley. It’s a lighter, brighter take on the classic creamy potato salad.