Contest-Winning Grandma’s Potato Salad

Name: Contest-Winning Grandma's Potato Salad
Prep time: 60 min
Total time: 60 min
Yield: 6 quarts.
Cuisine: Comfort Food Recipes, Comfort Food Salad Recipes, Comfort Food Vegetarian Recipes
Ingredients: 10 pounds salad potatoes, cooked, peeled and cubed; 12 hard-boiled large eggs, chopped; 4 celery ribs, chopped; 5 radishes, sliced; 1 medium onion, chopped; 1/3 cup chopped green pepper; Salt and pepper to taste; 6 cups mayonnaise; 1/4 cup packed brown sugar; 1 tablespoon sugar; 1-1/2 teaspoons vanilla extract; 1/2 teaspoon prepared mustard; 1/2 cup milk; Leaf lettuce; Paprika; Minced fresh parsley

Many people have told me this is the best potato salad they have ever tasted! This recipe really represents the Midwest to me, because when our summers begin, no outdoor get-together is complete unless it includes potato salad.

Ingredients

10 pounds salad potatoes, cooked, peeled and cubed
12 hard-boiled large eggs, chopped
4 celery ribs, chopped
5 radishes, sliced
1 medium onion, chopped
1/3 cup chopped green pepper
Salt and pepper to taste
6 cups mayonnaise
1/4 cup packed brown sugar
1 tablespoon sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon prepared mustard
1/2 cup milk
Leaf lettuce
Paprika
Minced fresh parsley

Directions

In a large bowl, combine the potatoes, eggs, celery, radishes, onion, green pepper, salt and pepper. In another large bowl, combine the mayonnaise, sugars, vanilla and mustard. Stir in milk. Pour over potato mixture; gently toss to coat. Chill overnight.
Serve in a lettuce-lined bowl. Sprinkle with paprika and parsley.

Nutrition Facts

3/4 cup: 425 calories, 35g fat (5g saturated fat), 95mg cholesterol, 259mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 4g protein.

Originally published as Grandma's Potato Salad in Country April/May 1991

Reviews

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Average Rating:

Geri

May 10, 2018

I have been making this recipe for many years and have always gotten great reviews from family and friends. I use golden potatoes because they hold up well. I don't always have radish available, but always add some chopped dill pickle. The real secret to this recipe is the touch of vanilla, it adds something extra but is virtually unrecognizable. The milk keeps it creamy so the dressing isn't all absorbed into the potatoes. Such a delicious salad!
seclouse

Sep 11, 2011

this is really quick and easy, very good too.