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Grandma’s Classic Potato Salad

Total Time

Prep: 25 min. Cook: 20 min. + chilling


10 servings

Updated: Aug. 25, 2022
When I asked my grandmother how old this classic potato salad recipe was, she told me that her mom used to make it when she was a little girl. It has definitely stood the test of time. —Kimberly Wallace, Dennison, Ohio
Grandma's Classic Potato Salad Recipe photo by Taste of Home


  • 6 medium potatoes, peeled and cubed
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground mustard
  • 1 teaspoon pepper
  • 3/4 cup water
  • 2 large eggs, beaten
  • 1/4 cup white vinegar
  • 4 hard-boiled large eggs, divided use
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • Sliced green onions, optional


  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool to room temperature.
  2. Meanwhile, in a small heavy saucepan, combine flour, sugar, salt, mustard and pepper. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  3. Remove from the heat. Stir a small amount of hot mixture into beaten eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat and cool completely. Gently stir in vinegar.
  4. Chop and refrigerate 1 hard-boiled egg; chop the remaining 3 hard-boiled eggs. In a large bowl, combine the potatoes, celery, chopped onion and eggs; add dressing and stir until blended. Refrigerate until chilled. Garnish with reserved chopped egg and, if desired, sliced green onions.

Nutrition Facts

3/4 cup: 144 calories, 3g fat (1g saturated fat), 112mg cholesterol, 402mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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