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Grandma's Potato Salad Recipe

Photo by: Taste of Home

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My grandma makes the best potato salad, but she doesn't use a recipe! So I watched while she put together "a little of this and a little of that" and jotted a recipe that comes close. The creamy dressing also works well for making deviled eggs.

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8 Servings
Prep: 25 min. + chilling

Ingredients

8 medium red potatoes, cubed
4 to 5 hard-cooked eggs, chopped
1-1/2 cups mayonnaise
2/3 cup sour cream
3 tablespoons sugar
3 tablespoons red wine vinegar
2 tablespoons finely chopped onion
2 teaspoons prepared mustard
1 teaspoon celery seed
Salt and pepper to taste

Directions

Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool.
Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Yield: 8 servings.

Grandma's Potato Salad published in Taste of Home June/July 1999, p37

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