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

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5 11 13
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I've never found a better potato salad recipe than this one handed down from my grandma. Like many grandmothers, mine cooked with a dash of this and a dash of that, so I estimated the measurements on this recipe. Feel free to change them according to taste, just like Grandma did! -Susan Plocher, Oklahoma City, Oklahoma
TOTAL TIME: Prep: 20 min. + chilling Cook: 20 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling Cook: 20 min. + cooling
MAKES: 8 servings


  • 6 to 7 medium red potatoes (about 2 pounds)
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup plain yogurt
  • 1/3 cup thinly sliced green onions
  • 2 to 3 dill pickle spears, chopped
  • 4-1/2 teaspoons Dijon mustard
  • 1 teaspoon prepared horseradish
  • 2 garlic cloves, minced
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash onion salt
  • Dash garlic powder
  • 4 hard-cooked eggs, coarsely chopped

Nutritional Facts

3/4 cup: 297 calories, 23g fat (5g saturated fat), 125mg cholesterol, 477mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 6g protein.


  1. Place potatoes in a saucepan and cover with water; bring to a boil over high heat. Cook for 20-30 minutes or until tender; drain and cool slightly. Slice potatoes into a large bowl.
  2. In a small bowl, combine the mayonnaise, sour cream, yogurt, onions, pickles, mustard, horseradish, garlic and seasonings. Pour over potatoes and toss to coat. Gently stir in eggs. Cover and refrigerate for 2-3 hours. Yield: 8 servings.
Originally published as Grandma's Potato Salad in Quick Cooking July/August 2000, p29

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WonkyGirl User ID: 8252934 248631
Reviewed May. 25, 2016

"Hope it's ok to review but I did not have everything for this so had to substitute. Used russets and did not have yogurt or the horseradish. Used a packet of Arby's Horsey Sauce and a splash of pickle juice, also chopped some jarred red bell peppers to add for color. Everything else was as written and it was really delish. Will make this recipe from now on."

PrplMonky5 User ID: 6612040 247982
Reviewed May. 8, 2016

"This was delicious! I cut it in half and it came out beautifully. I cut up the red potatoes, put them in a pot with cold water, brought it to a boil, then lowered temperature to a simmer for about 5 minutes. I used regular onion instead of green (personal preference). Also, I had to estimate on how many pickles to use, since I had baby dill and not spears. I think I didn't use enough (my fault). My husband and I also found that it tasted great with a little shredded cheddar on top! This is an all-around great potato salad that I know I will keep coming back to."

VictoriaElaine User ID: 3422096 230820
Reviewed Aug. 6, 2015

"Wow! I've tasted a lot of potato salads in my life, but this is my first time making one. The dressing has a fantastic taste & all the flavors meld together perfectly. I left out the yogurt & celery seed as I didn't have those on hand. But I did add in a stalk of finely chopped celery. It takes time & effort to make it, but it's worth it!"

bshowalter User ID: 344920 228387
Reviewed Jun. 22, 2015

"This was wonderful. I made it for Father's Day and everyone loved it. I added a few more dill pickles than the recipe called for. It is a keeper!!"

Mhavener User ID: 7420918 217060
Reviewed Jan. 6, 2015

"Best potato salad I've ever had! Full of flavor! I made this for a July 4th party and it has now become my must have for BBQs!"

cpmitchell User ID: 1549137 86366
Reviewed Jul. 7, 2011

"This is a very flavorful recipe. At first it seemed salty; but after I added the eggs and let it refridgerate for a couple hours, it was perfect! It got rave reviews from all who ate it at the BBQ. Highly recommend. Better than my old recipe by far."

barb312 User ID: 3176348 55768
Reviewed May. 21, 2010

"This is my favorite potato salad recipe. I use dill dip in place of the yogurt and dill pickle relish in place of the pickle spears. I think I use 1 to 2 TBSP of relish (to taste)."

barb312 User ID: 3176348 74095
Reviewed May. 14, 2010

"I want to add that I use 1/2 C. dill dip instead of yogurt. I also use dill pickle relish instead of the pickle spears - I don't measure, just add to taste. It could be a tablespoon."

barb312 User ID: 3176348 86365
Reviewed May. 14, 2010

"This is by far my favorite potato salad. I get lots of compliments when I make it. It's very creamy and tasty."

Louise.Hooper User ID: 1042332 80087
Reviewed Dec. 13, 2009

"Loved this one. Just as it is it was fabulous, but next time I'm going to add just a touch of vinegar, or dill pickle liquid to give the dressing a bit more tang. But loved this, and it went perfectly with steak and a broccoli bacon salad for my summer bbq menu."

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