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

Grandma's Creamy Potato Salad Recipe

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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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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 :)"

Reviewed May. 31, 2015

"This is the BEST potato salad ever!"

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."

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!!"

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!"

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