My Grandma’s Classic Potato Salad Recipe

For every family gathering, one thing is certain: I’m the one bringing Grandma’s Classic Potato Salad. This is the recipe that’s woven into our summers, our celebrations, and our Sunday dinners—creamy, tangy, and flecked with crunchy veggies and tender eggs. If you’ve been searching for that nostalgic, old-fashioned potato salad that just tastes like home, this is the one!

Ingredients You’ll Need

The beauty of Grandma’s Classic Potato Salad is that it relies on simple, everyday staples—each one serving a purpose, from the creamy base to those pops of fresh crunch and color. Here’s how each ingredient adds its magic to the mix.

• Yukon Gold Potatoes (3 pounds, skin on): Their buttery texture holds up beautifully and offers just the right amount of creaminess to the salad.
• Kosher Salt: Enhances the flavor of both the cooked potatoes and the dressing without overpowering the dish.
• White Vinegar (3 tablespoons): Gently tossed with the warm potatoes to layer in a subtle, zippy tang that runs through every forkful.
• Celery (2 ribs, diced): Brings a fresh, crisp bite that keeps the salad lively and contrasts the creamy elements.
• Green Onions (6, diced): Adds mild onion flavor and a burst of color—classic and essential for that “Grandma” touch.
• Hard-Boiled Eggs (5): Chopped up, eggs lend a rich, velvety texture and a little extra protein—plus, the slices on top look irresistible!
• Miracle Whip (1½ cups): Tangy and creamy, it’s the Midwest secret to a potato salad that keeps people coming back; you can sub in mayo if preferred.
• Yellow Mustard (1 tablespoon): Adds that signature twang and a sunny color to the dressing.
• Celery Seed (1½ teaspoons): Small but mighty, these seeds infuse the salad with savory, herbaceous depth.
• Freshly Ground Black Pepper & Salt (to taste): Simple seasonings—but don’t skip them, they really tie everything together.
• Paprika (for garnish): A dusting on top is a must for a hint of smokiness and a beautiful finish.

Variations

One of the best things about Grandma’s Classic Potato Salad is how wonderfully versatile it is! Whether you’re working with dietary needs or simply want to make it your own, feel free to experiment with these simple (but tasty) twists:

• Swap the Dressing: Prefer less sweetness? Use mayonnaise instead of Miracle Whip, or try a mix of Greek yogurt and mayo for a lighter, tangier flavor.
• Add Fresh Herbs: Chopped dill, parsley, or even chives make this potato salad pop with freshness and gorgeous flecks of green.
• Bacon Lovers’ Dream: Sprinkle in crisp, crumbled bacon for a savory and slightly smoky upgrade that always gets rave reviews.
• Make It Dairy-Free: Use vegan mayo and omit the eggs to create a plant-based version that doesn’t skimp on flavor or substance.

How to Make Grandma’s Classic Potato Salad

Step 1: Boil the Potatoes

Add the unpeeled Yukon Gold potatoes to a large pot and cover them with cold water. Sprinkle in kosher salt if you’d like (it seasons the potatoes from the inside out). Bring everything to a boil, then lower the heat to a nice gentle bubble and cook for 30–35 minutes. Your goal: perfectly fork-tender potatoes—no mush, no crunch. Drain the potatoes and let them cool until you can handle them without burning your fingers.

Step 2: Peel and Cube

Once the potatoes are cool enough, peel off the skins (they should slip right off!) and cut the potatoes into generous chunks, about ½” to ¾” squares. Transfer the still-warm potato cubes to a large mixing bowl and sprinkle them with white vinegar. Give them a gentle toss—this step infuses each bite with light tang and keeps everything lively as the potatoes cool for 15–20 minutes.

Step 3: Add the Crunch

Scatter diced celery and green onions over the cooled, vinegary potatoes. Chop up four of the hard-boiled eggs and gently fold them in. Each ingredient adds a different texture—soft, creamy, crisp, and tender—making every spoonful interesting and delicious.

Step 4: Make the Dressing

Mix Miracle Whip (or mayonnaise), yellow mustard, celery seed, plus a bit more salt and pepper in a medium bowl. The celery seed is crucial for capturing Grandma’s classic flavor! Pour the dressing over the potato mixture, and fold gently (don’t mash!) until everything is coated and harmonious. Taste and adjust the seasoning as you like.

Step 5: Garnish and Chill

Slice the final hard-boiled egg and lay the slices artfully over the top. Dust with paprika for that signature finishing touch. Cover and chill for at least an hour (overnight is best) — the flavor gets even better as it sits and melds. Serve cold from the fridge right before your gathering.

How to Serve Grandma’s Classic Potato Salad

Garnishes

Nothing says “classic” like simple, stylish garnishes. Arrange reserved hard-boiled egg slices decoratively across the top and finish with a generous pinch of paprika for color and that hint of smoky sweetness. If you’re feeling fancy, a little sprinkle of fresh dill or chopped chives is always welcome too.

Side Dishes

Grandma’s Classic Potato Salad is the natural star at any BBQ, lunch, or picnic, and it plays beautifully with anything from grilled ribs and burgers to roasted chicken or sandwiches. Its cool, creamy richness is delicious next to crisp veggies, baked beans, or fresh watermelon slices on a sunny day.

Creative Ways to Present

Elevate the display for potlucks by serving it in a vintage stoneware bowl, layered trifle dish, or even individual mason jars for a charming picnic look. For parties, pile mounds of potato salad onto a large platter, ringed with crisp lettuce and scattered with sliced radishes for a garden-fresh flourish!

Make Ahead and Storage

Storing Leftovers

To keep Grandma’s Classic Potato Salad at its freshest, cover the bowl tightly with plastic wrap or an airtight lid and store in the fridge for up to 3–4 days. The flavors get even better after a night together, but be sure to give it a gentle stir before serving leftovers.

Freezing

It’s best not to freeze this potato salad—mayonnaise and eggs don’t thaw well, and the salad will lose its creamy texture. Fresh is the way to go for that signature Grandma’s touch!

Reheating

Potato salad is traditionally served cold or at cool room temperature. If you prefer it slightly warmer (say, at a family gathering), let it sit out of the refrigerator for about 20 minutes, but avoid microwaving to maintain the classic creamy consistency.

FAQs

Final Thoughts

If you’re yearning for a recipe that tastes like home and brings a smile to every table, you can’t go wrong with Grandma’s Classic Potato Salad. There’s a reason it’s stood the test of time—simple, comforting, and oh-so-satisfying. I’d love for you to make it part of your family memories, too!

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