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Grandma's Creamy Potato Salad Recipe

Grandma's Creamy Potato Salad Recipe

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 YIELD:8 servings

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

  • 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.

Nutritional Facts

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

Reviews for Grandma's Creamy Potato Salad

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MY REVIEW
PrplMonky5
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 :)"

MY REVIEW
cheezhed68
Reviewed May. 31, 2015

"This is the BEST potato salad ever!"

MY REVIEW
mother of 3
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."

MY REVIEW
csue66
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!!"

MY REVIEW
DoggieMom2
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!"

MY REVIEW
ohgram
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."

MY REVIEW
softmtnrain
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!"

MY REVIEW
Montana86
Reviewed Jun. 2, 2012

"I will add more eggs next time."

MY REVIEW
sammycorny
Reviewed May. 14, 2012

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

MY REVIEW
tinahyg
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!"

MY REVIEW
carolynstanek
Reviewed May. 28, 2009

"Excellent and also creamy!"

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