Grandma's Easy Potato Salad

GRANDMA'S EASY POTATO SALAD

6/24/2023

Grandma's Easy Old-Fashioned Potato Salad

Today we're taking a delightful journey back to the past to rediscover the vintage charm of old-fashioned Potato Salad. Our family recipe is filled with nostalgic flavors that transport us back to a time when life was slower and Potato Salad with the star of the picnic. It may be retro, but sometimes the old-fashioned way is the tastiest way!

There isn't a day that goes by that I don't think of my Mom, and wish her back for a day to talk with, to hug, and to tell her how much I love her. Time doesn't take away the pain of her passing, but the memories become sharper and sweeter every year. In the summertime and for family reunions and picnics, she was famous for her Potato Salad and homemade Baked Beans. She never really used a written recipe, things always just seemed to come together, with extra spice or ingredients added to taste. Very hard to replicate - but it does come with time and experience if you keep trying. Of course, I think the special ingredient was her love!

Easy Old-Fashioned Potato Salad

WHAT ARE THE BEST POTATOES TO USE IN POTATO SALAD?

In order to make the BEST Potato Salad, you need to choose the right potatoes. Potatoes can be categorized into 3 groups, each with its own distinct texture:

Waxy Potatoes: These include red, new and fingerling potatoes - thin-skinned potatoes that have the least amount of starch and retain their shape well when boiled. If you're short on time or like a rustic potato salad, thin skins also mean that peeling is optional. The down side of waxy potatoes is they do not hold flavor of dressings well.
All-Purpose Potatoes: These include White and Yukon Gold, and are reliable potatoes to have around. They have more starch than waxy potatoes, but generally work well in most potato dishes, including potato salad. These potatoes hold both their texture and flavors from dressings or sauces well.
Starchy Potatoes: These include your basic Russet Potatoes. For potato salad, you’ll want to stay away from starchy, thick-skinned potatoes, which can fall apart during the cooking process. Russet Potatoes are much better for mashed potatoes.

I prefer to use Yukon Gold potatoes for this recipe - they have a delicious, buttery flavor, are a little sweet, hold their shape after cooking, and have a creaminess without becoming mushy. They also absorb the dressing better than waxy potatoes. Russet potatoes can also be used in potato salad, but you have to be careful not to over-boil them as they get mushy easily, and they will absorb more of the dressing - and we like our potato salad rich and creamy, perfectly flavorful and with the best texture!

WHAT IS THE BEST WAY TO COOK POTATOES FOR POTATO SALAD?

Preparing potatoes for potato salad is key! You want your potatoes to be the perfect texture to soak up just enough of the delicious potato salad dressing without becoming soggy. Many cooks boil their potatoes for potato salad, others peel and dice them up before boiling. For the best texture, I like to STEAM my potatoes! It is much easier to keep a close eye on them during the last few minutes of cooking. The key to a great potato salad is perfectly cooked potatoes that aren't chewy or mushy!

Classic Potato Salad

TIPS & TRICKS FOR THE BEST POTATO SALAD:

USE THE RIGHT POTATOES: Yukon gold potatoes are best. They boast a delicious buttery flavor, are a little sweet, hold their shape after cooking while still imparting a creaminess, all without getting mushy. They also absorb the dressing better than waxy potatoes resulting in tastier potatoes. You can use russet potatoes, but be careful that they aren’t overcooked and mushy. Russet potatoes also tend to absorb more dressing as they chill, so you may need to make and add extra creamy dressing.
UNIFORM POTATOES: Select potatoes that are uniform in size so they cook evenly.
COOK POTATOES JUST UNTIL TENDER: You need perfectly cooked potatoes for best results! It’s important that they aren’t undercooked or overcooked – no one likes crunchy or mushy potato salad. Potatoes are done as soon as they are tender enough to be pierced through with a fork. The best thing you can do is test your potatoes often.
ADD SALT WHEN COOKING YOUR POTATOES: By adding salt, you will infuse the potatoes with flavor.
COOL POTATOES BEFORE ADDING DRESSING: Let your potatoes cool completely before adding dressing.
MAKE AHEAD DIRECTIONS: Preparing and chilling Potato Salad ahead of time will make it more flavorful! You can make the Potato Salad a day or two in advance, and store in an airtight container in the refrigerator. If adding bacon, store the bacon separately or cook it up right before you serve to keep it crispy.
This creamy Potato Salad is easy to double/triple for a large crowd, can be made in advance for stress free sharing, and best of all, everyone loves this recipe!

Grandma's Easy Potato Salad

POTATO SALAD VARIATIONS:

Every homemade potato salad recipe claims to be the “best” potato salad – so it really comes down to personal preference. Using the basic ingredients and technique in this recipe, you can have fun experimenting with all sorts of add-ins. If you want more onions, or less eggs, or dill relish instead of sweet relish, make it your own! Want it sweeter? Add some more sugar. Like it with more mustard or some celery seed? Want to garnish with some chopped bacon? Knock yourself out making it your own!

Prefer mayonnaise rather than Miracle Whip? If you prefer, go for it! Personally, the sweetness in Miracle Whip is the secret to this fabulous potato salad!
Substitute Greek yogurt for sour cream
Add thick-sliced hickory bacon (cooked until crisp and crumbled) for a hearty flavor
Try adding fresh chopped pickles in place of the pickle relish. For more zing, add diced sweet pickles, dill pickles or banana peppers for another layer of flavor
Chopped radishes or chili powder will add a bit more heat
Baked Potato Salad: Replace the Miracle Whip with sour cream (or equal amounts of sour cream and tater topping), and add chopped bacon (crisp and crumbled) and fresh shredded cheddar cheese

Barbecue Potato Salad: Add ½ tablespoon smoked paprika and ¼ cup barbecue sauce
Buttermilk Ranch Potato Salad: Add 1 tablespoon of Hidden Valley salad dressing mix or ¼ cup Hidden Valley Buttermilk Dressing

RECIPES THAT GO WITH POTATO SALAD:

This classic potato salad is the one I grew up on. It’s the recipe my Mom originally made, then passed down to my siblings and shared with everyone! It appeared at every barbecue, picnic and get-together every summer under the sun, all thru my childhood and for as long afterwards as I can remember.

Everyone seemed to have their favorite dish and funny story to tell about Mom. Truth be told, she would tell all of us frequently that she HATED to cook, but in fact she had quite a repertoire of fabulous things she made for us to enjoy. She always made HUGE batches of whatever she was cooking or baking, and there always seemed to be plenty of people around to enjoy her hard work.

We LOVE this potato salad and the memories it brings back! Hope that you enjoy it as much as our family does!

GRANDMA'S OLD-FASHIONED POTATO SALAD

Grandma always made the BEST potato salad, but she never used a written recipe – it was always by feel and taste. This family favorite recipe is based on her recollection, which is totally adaptable. Prefer mayonnaise rather than Miracle Whip - no problem! If you want more onions, or less eggs, or dill relish instead of sweet relish, make it your own! Want it sweeter? Add a touch sugar. Like it with more mustard or some celery seed? Want to garnish with some chopped bacon? Knock yourself out making it your own!

Mom's Old-Fashioned Potato Salad

INGREDIENTS:
POTATO SALAD
3 pounds white or Yukon gold potatoes (about 6 medium potatoes)
1-1/2 tablespoons salt
6 hard boiled eggs (peeled and diced)
1 cup celery (chopped)
¾ cup red, sweet or vidalia onion (finely chopped)
1/3 cup sweet pickle relish
6 green onions, diced
OPTIONAL: 6 thick-cut bacon strips (cooked and crumbled)

CREAMY DRESSING
1-cup Miracle Whip
½ cup sour cream
2 Tablespoons yellow mustard or Dijon mustard
1 ½ Tablespoons cider vinegar
1 Tablespoon sugar
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder

GARNISH:
Fresh green onions, chives or parsley

HOW I MAKE THIS:

PREPARE POTATOES: Place 2 inches of water in large stock pot and bring to a rapid boil, then add potatoes and salt. Reduce heat to medium, cover, and continue to cook for about 20-30 minutes or until potatoes are easily pierced with a fork but DO NOT OVERCOOK. After the 20-minute mark, prick the potatoes gently with a fork every minute or so to be sure you’re not over cooking them. (I prefer using my large electric steamer to steam the potatoes, but if you don’t have this option, use the stock pot and boil.) Drain potatoes and let cool to room temperature (or place in refrigerator to cool quicker).
When cool, peel skins from potatoes and dice; place in large mixing bowl.
PREPARE CREAMY DRESSING: In a small bowl, whisk together the Miracle Whip, sour cream, mustard, sugar, salt, pepper and vinegar. Mix until combined. Stir in pickle relish.
Pour mixture over cooled potatoes.
Stir in onions, celery, pickle relish and eggs. Stir gently until well blended and evenly coated.
Refrigerate at least 1 hour before serving; best if chilled overnight.
When ready to serve, stir in optional bacon and garnish with fresh green onions, chives or parsley.
Remember to keep this salad chilled – no longer than two hours without refrigeration!
Potato Salad should be stored in an airtight container in the refrigerator. When properly stored, it should easily last 3-4 days in the fridge if properly stored. Potato Salad does not freeze well.

YIELD: 8 servings

RECIPE NOTES:

USE THE RIGHT POTATOES: Yukon gold potatoes are best. They boast a delicious buttery flavor, are a little sweet, hold their shape after cooking while still imparting a creaminess, all without getting mushy. They also absorb the dressing better than waxy potatoes resulting in tastier potatoes. You can use russet potatoes, but be careful that they aren’t overcooked and mushy. Russet potatoes also tend to absorb more dressing as they chill, so you may need to make and add extra creamy dressing.
UNIFORM POTATOES: Select potatoes that are uniform in size so they cook evenly.
COOK POTATOES JUST UNTIL TENDER: You need perfectly cooked potatoes for best results! It’s important that they aren’t undercooked or overcooked – no one likes crunchy or mushy potato salad. Potatoes are done as soon as they are tender enough to be pierced through with a fork. The best thing you can do is test your potatoes often.
ADD SALT WHEN COOKING YOUR POTATOES: By adding salt, you will infuse the potatoes with flavor.
COOL POTATOES BEFORE ADDING DRESSING: Let your potatoes cool completely before adding dressing.
MAKE AHEAD DIRECTIONS: Preparing and chilling Potato Salad ahead of time will make it more flavorful! You can make the Potato Salad a day or two in advance, and store in an airtight container in the refrigerator. If adding bacon, store the bacon separately or cook it up right before you serve to keep it crispy.
This creamy Potato Salad is easy to double/triple for a large crowd, can be made in advance for stress free sharing, and best of all, everyone loves this recipe!
FOOD SAFETY: The USDA recommends that “if potato salad is held in excess of 41°F for over two hours, then discard.” To keep potato salad cold while serving for an extended period of time, you can fill a large bowl with ice then place the Potato Salad bowl in the ice.

RECIPE VARIATIONS:
Every homemade potato salad recipe claims to be the “best” potato salad – so it really comes down to personal preference. Using the basic ingredients and technique in this recipe, you can have fun experimenting with all sorts of add-ins. If you want more onions, or less eggs, or dill relish instead of sweet relish, make it your own! Want it sweeter? Add some more sugar. Like it with more mustard or some celery seed? Want to garnish with some chopped bacon? Knock yourself out making it your own!

Prefer mayonnaise rather than Miracle Whip? If you prefer, go for it! Personally, the sweetness in Miracle Whip is the secret to this fabulous potato salad!
Substitute Greek yogurt for sour cream
Add thick-sliced hickory bacon (cooked until crisp and crumbled) for a hearty flavor
Try adding fresh chopped pickles in place of the pickle relish. For more zing, add diced sweet pickles, dill pickles or banana peppers for another layer of flavor
Chopped radishes or chili powder will add a bit more heat
Baked Potato Salad: Replace the Miracle Whip with sour cream (or equal amounts of sour cream and tater topping), and add chopped bacon (crisp and crumbled) and fresh shredded cheddar cheese

Barbecue Potato Salad: Add ½ tablespoon smoked paprika and ¼ cup barbecue sauce
Buttermilk Ranch Potato Salad: Add 1 tablespoon of Hidden Valley salad dressing mix or ¼ cup Hidden Valley Buttermilk Dressing

Original recipe by Snowflakes & Coffeecakes June 2010; revised and reposted June 2023.

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