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Grandma's Creamy Potato Salad

 Grandma's Creamy Potato Salad
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.
8 ServingsPrep: 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.