Grandma's Creamy Potato Salad Recipe
Grandma's Creamy Potato Salad Recipe photo by Taste of Home
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Grandma's Creamy Potato Salad Recipe

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5 11 14
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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.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 8 servings


  • 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

Nutritional Facts

1/2 cup: 483 calories, 39g fat (8g saturated fat), 134mg cholesterol, 284mg sodium, 24g carbohydrate (7g sugars, 2g fiber), 6g protein.


  1. 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.
  2. 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.
Originally published as Grandma's Potato Salad in Taste of Home June/July 1999, p37

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PrplMonky5 User ID: 6612040 246318
Reviewed Mar. 30, 2016

"I boiled the potatoes for only 7 minutes. I also cut it in half and it works out well. If I cut it in half again, I will use 3 eggs. Next time I may add some celery and some garlic powder. It's pretty good, but I need to change it a bit to suit our tastes. I will definitely make this again :)"

cheezhed68 User ID: 1083106 227204
Reviewed May. 31, 2015

"This is the BEST potato salad ever!"

mother of 3 User ID: 1726536 222870
Reviewed Mar. 15, 2015

"Mmmm - used russet potatoes, onion powder, organic mayo, skipped the sour cream, balsamic vinegar. That vinegar turned the salad a somewhat dark color but it still tasted awesome."

csue66 User ID: 7859359 72313
Reviewed Jun. 22, 2014

"My favorite recipe I've used since it was first published back in1999. Everyone loves it. We put some crumbled crisp bacon in it too. Really good!!"

DoggieMom2 User ID: 5596773 52713
Reviewed Jul. 24, 2013

"I use this recipe whenever I make potato salad. I use regular Idaho potatoes with the skin on, and it always turns out fantastic. The key is to let it sit in the refrig so that the flavors marry. Tastes best the next day, but sometimes I just can't wait!"

ohgram User ID: 1904116 203182
Reviewed Jul. 7, 2013

"This has become my go to recipe for potato salad. I made this over the holiday and everyone loved it! The flavors are wonderful. I even used low fat mayo and low fat sour cream and it was perfect."

softmtnrain User ID: 5603807 24725
Reviewed Jul. 3, 2012

"I doubled the recipe on this one and used a dozen eggs. It was one of the most delicious potato salads I have ever eaten!"

Montana86 User ID: 5344864 71051
Reviewed Jun. 2, 2012

"I will add more eggs next time."

sammycorny User ID: 3282426 49934
Reviewed May. 14, 2012

"Delicious! I've gotten many requests for this recipe! Highly recommend!"

tinahyg User ID: 1936243 203181
Reviewed Nov. 24, 2010

"Such a different taste on potato salad. My mother has made this since it was first published in Taste of Home Magazine several years ago. She receives excellent raves and reviews everytime she makes it. My husband prefers to eat it as soon as it's ready and still warm. It is delicious!"

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