This is that iconic potato salad recipe from your childhood you probably remember piling onto your plate. It probably made an appearance at every potluck, summer picnic, backyard barbecue and family get together when you were growing up. Nothing fancy, just a handful of tasty, basic ingredients that come together to create a creamy, delectable potato salad that we all grew up loving. This creamy potato salad gets its delightful tanginess from the addition of a little yellow mustard and white vinegar. No pickles or pickle relish in this recipe for you all you pickle haters out there.
How To Make Grandma’s Classic Creamy Potato Salad
This recipe tastes best when it’s had some time to hang out in the fridge. For the best flavor, make it the day before. Start by washing the potatoes. Place them in a large stainless steel pot and cover them with water. Bring the water to a boil over high heat and cook potatoes until fork tender, about 30 minutes. It may take a little less time if the potatoes you are using are small or longer if the potatoes you are using are very large. Pierce them with a fork to determine when they re done.
While the potatoes are cooking, add the eggs to the pot with the potatoes and boil for 10 minutes. No sense getting a second pot dirty when you can easily cook them together.
After the eggs have cooked for 10 minutes, remove them with a slotted spoon and place them in a bowl of ice water to cool.
Once the potatoes are fork tender remove them from the pot and allow them to cool to room temperature, about 2 hours. Peel and cut them into ½ inch sized cubes.
Chop onion and celery and peel and roughly chop the hard boiled eggs.
Place potatoes in a large bowl. Add the chopped eggs, diced celery and chopped onions. Set aside while you make the dressing.
Place mayonnaise, mustard, vinegar, paprika, salt and pepper in a mixing bowl.
Stir until well combined.
Pour the dressing over the potato mixture.
Gently fold ingredients together to combine everything and coat the potato mixture with the dressing.
Cover and refrigerate for 2 hours or overnight to allow the flavors to come together. Serve chilled.
This is that classic potato salad you remember from your childhood. One bite and you will instantly be transported back to those summer family picnics at the lake. No barbecue at the lake would be complete without burgers and hot dogs cooking on the grill, a side of this creamy potato salad and some corn on the cob to round out the meal.
This creamy potato salad pairs beautifully with these Best Ever, Slow Cooker, Pepperoncini Beef Sandwiches. Beefy and cheesy with a spicy kick. These incredibly easy to make, delectable, slow cooker sandwiches are a long time family favorite.
Let your slow cooker do all the hard work and make The BEST EVER Tastiest Slow Cooker French Dip Sandwiches in your slow cooker. These Sammies are perfect when served with a side of creamy potato salad.
As an Amazon Associate I earn from qualifying purchases.
Grandma’s Creamy Potato Salad
Ingredients
- 1½ lbs russet potatoes
- 4 large eggs, hardboiled, peeled and chopped
- ½ yellow onion, diced
- 2 stalks celery, diced
- 1½ cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp white vinegar
- 1 tsp sweet paprika
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Wash potatoes and place them in a large pot. Cover potatoes with water. Bring water to a boil over high heat and cook potatoes until fork tender, about 30 minutes.
- Add eggs to the pot with the potatoes and boil for 10 minutes.
- Remove eggs and place them in a bowl of ice water to cool.
- Once potatoes are fork tender remove them from the pot and allow them to cool to room temperature, about 2 hours.
- Once potatoes are cool, peel and cut them into ½ inch sized cubes.
- Peel and roughly chop eggs.
- Chop onion and celery.
- Place potatoes in a large bowl. Add chopped eggs, diced celery and chopped onions. Set aside while you make the dressing.
- Place mayonnaise, mustard, vinegar, paprika, salt and pepper in a mixing bowl. Stir until well combined.
- Pour the dressing over the potato mixture and gently fold ingredients together to combine and coat the potato mixture.
- Cover and refrigerate for 2 hours or overnight to allow flavors to come together.
- Serve chilled.
Did You Make This?
Be sure to snap a pic and tag it #naturewayblog I love, love, love hearing from my readers! Please, don’t forget to leave a comment and a review below, and be sure to follow me on INSTAGRAM, FACEBOOK, PINTEREST, TELEGRAM or TWITTER for all the latest happening here at Nature Way!
May I ask a small favor? If you enjoyed this blogpost would you be so kind and like the page? Just click the “like” button down at the very bottom, at the end of the post. It lets me know what you are enjoying the most. It also helps me focus my attention on creating content that will be most meaningful and beneficial to you, my readers. And don’t forget to subscribe:
When you sign up you’ll never miss out on all the latest that’s happening here at Nature Way. I promise to never spam you, ever! Cross my heart. Thank you and God bless!
“Therefore, whether you eat or drink, or whatever you do, do all to the glory of God.”
1 Corinthians 10:31
Remember…Jesus ❤️’s you!