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Creamy Grandma’s Potato Salad Recipe

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A comforting and straightforward creamy potato salad with a perfect balance of tangy dressing and crunchy celery, ideal for gatherings and quick meals.

Ingredients

Scale
  • 3 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 2 stalks celery, finely chopped
  • 1 small red onion, finely diced
  • 3 large hard-boiled eggs, peeled and chopped
  • 3/4 cup mayonnaise (about 180 ml)
  • 1/2 cup sour cream (120 ml)
  • 2 tablespoons yellow mustard (30 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 teaspoon granulated sugar (5 grams)
  • Salt to taste (start with 1 teaspoon)
  • Black pepper to taste (start with 1/2 teaspoon)
  • 2 tablespoons fresh dill or parsley, chopped (optional)

Instructions

  1. Place cut potato chunks in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes, or until potatoes are tender but still hold their shape when pierced with a fork.
  2. Drain potatoes in a colander and rinse briefly with cold water to stop cooking. Spread them on a baking sheet or large tray to cool for about 20 minutes.
  3. In a medium bowl, whisk together mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, salt, and pepper until smooth and creamy. Taste and adjust seasoning if needed.
  4. While potatoes cool, finely chop the celery, red onion, and hard-boiled eggs.
  5. In a large bowl, gently fold the cooled potatoes, chopped celery, onion, and eggs into the dressing. Mix carefully to avoid breaking the potatoes.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Just before serving, sprinkle with fresh dill or parsley.

Notes

Do not overcook potatoes to avoid mushy texture. Cool potatoes spread out on a tray before mixing with dressing to absorb flavors without falling apart. Chill for at least 1 hour to let flavors meld. Optionally add a splash of pickle juice or chopped dill pickles for extra zing. Use Greek yogurt mixed with mayo for a lighter dressing or plant-based sour cream for dairy-free option.

Nutrition

Keywords: potato salad, creamy potato salad, picnic recipe, comfort food, easy potato salad, family recipe

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