Grandmas Classic Potato Salad Recipes

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GRANDMA'S CREAMY POTATO SALAD



Grandma's Creamy Potato Salad image

This potato salad is just like Grandma's.

Provided by Frank David

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 10

1 ½ pounds red potatoes, peeled
1 ½ cups mayonnaise
1 cup chopped celery
½ cup chopped onion
1 tablespoon white vinegar
1 tablespoon prepared yellow mustard
1 teaspoon salt
¼ teaspoon ground black pepper
4 hard-cooked eggs, chopped
1 teaspoon paprika, or to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
  • Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g

GRANDMA'S POTATO SALAD



Grandma's Potato Salad image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 8 side servings

Number Of Ingredients 10

3 pounds red potatoes
Salt
1 cup mayonnaise
3 tablespoons chopped fresh parsley
2 tablespoons yellow mustard
2 stalks celery, chopped
2 chives, chopped
1 white onion, finely chopped
Freshly ground black pepper
6 hardboiled eggs, chopped

Steps:

  • Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are tender when forked, 10 to 15 minutes. Chop the potatoes into 1/2-inch pieces.
  • In a large bowl, add the potatoes, mayonnaise, parsley, mustard, celery, chives, onions and salt and pepper. Toss to coat the potatoes with the dressing and then add the eggs. Gently stir the potato salad, taking care not to mash the eggs. Serve immediately.

GRANDMA'S POTATO SALAD



Grandma's Potato Salad image

Our Fourth of July feast wouldn't be complete without this chilled old-fashioned potato salad. It's my grandma's treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h

Yield 24 servings.

Number Of Ingredients 18

6 pounds medium red potatoes
Water
DRESSING:
1 cup water
1/2 cup butter, cubed
1/4 cup white vinegar
2 large eggs
1/2 cup sugar
4-1/2 teaspoons cornstarch
3/4 cup heavy whipping cream
3/4 cup Miracle Whip
SALAD:
1 small onion, finely chopped
2 green onions, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 hard-boiled large eggs, sliced
Paprika

Steps:

  • Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.

Nutrition Facts : Calories 197 calories, Fat 10g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 202mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.

GRANDMA'S CLASSIC POTATO SALAD



Grandma's Classic Potato Salad image

When I asked my grandmother how old this classic potato salad recipe is, 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

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings.

Number Of Ingredients 13

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
2 celery ribs, chopped
1 medium onion, chopped
Sliced green onions, optional

Steps:

  • 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., 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., Remove from the heat. Stir a small amount of hot mixture into 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., Chop and set aside 1 hard-boiled egg; chop the remaining hard-boiled eggs. In a large bowl, combine the potatoes, celery, 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 : Calories 144 calories, Fat 3g fat (1g saturated fat), Cholesterol 112mg cholesterol, Sodium 402mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

GRANDMA JEAN'S POTATO SALAD



Grandma Jean's Potato Salad image

Provided by Patrick and Gina Neely : Food Network

Time 3h5m

Yield 6 servings

Number Of Ingredients 10

5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Salt

Steps:

  • Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

OLD FASHIONED POTATO SALAD RECIPE



Old Fashioned Potato Salad Recipe image

This old fashioned potato salad recipe has been passed down through generations of my family. It's hands down the best potato salad recipe I've ever tried, and you're gonna love it!

Provided by Down Redbud Drive

Categories     Side Dish

Time P1DT1h15m

Number Of Ingredients 8

5 lbs of russet potatoes
18 eggs
1 1/2 10 oz jars of Sweet Tiny Midget Pickles
1 large yellow onion
20 oz (about 2/3 of a 30 oz jar) of Miracle Whip
1/2 cup yellow mustard
1/2 cup mayo
Salt to taste

Steps:

  • Clean the potatoes and boil them with the peel on. Boil them until the peel begins to crack, that's how you'll know they're done.
  • Drain the potatoes and set them aside to cool until you can handle them.
  • Hard boil the 18 eggs, and then remove them from the water until they're cool. This step can also be done in advance if you want to save some waiting time for them to cool.
  • Peel the potatoes, then chop them into bite size pieces (about 1 inch cubes). Place the chopped potato in a very large bowl.
  • Once the boiled eggs have cooled enough to peel, chop them into small pieces. Add the chopped pieces to the potatoes.
  • Chop the onion and the pickles into very small, minced pieces. Grandma always made us do this by hand, but you can do it with a food chopper if you're pressed for time.
  • Add the pickles and the onions to the potatoes and eggs.
  • Add in and mix the miracle whip, mayo, yellow mustard, and salt and then use a large spoon to mix until it's all incorporated.
  • Cover the potato salad and place it in the fridge for 24 hours, or overnight if you waited til last minute.
  • If the potato salad seems very dry the next day, it's because the potatoes absorbed some of the liquid. Add up to half a cup more of miracle whip or mayo (whatever you prefer) to help re-moisten it.

Nutrition Facts : Calories 163 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2/3 cup, Sodium 406 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CLASSIC POTATO SALAD



Classic Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

CONTEST-WINNING GRANDMA'S POTATO SALAD



Contest-Winning Grandma's Potato Salad image

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.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 quarts.

Number Of Ingredients 16

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

Steps:

  • 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 : Calories 425 calories, Fat 35g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 259mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

GRANDMA'S REINVENTED POTATO SALAD



Grandma's Reinvented Potato Salad image

Shredded Cheddar cheese, Miracle Whip® dressing, and crumbled bacon add delicious flavor to a classic potato salad.

Provided by Miracle Whip

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 4h30m

Yield 8

Number Of Ingredients 8

2 pounds red potatoes, cut into bite-size chunks
½ cup KRAFT Shredded Sharp Cheddar Cheese
3 green onions, sliced
1 ⅓ cups MIRACLE WHIP Dressing
1 tablespoon sugar
¼ teaspoon celery seed
¼ teaspoon black pepper
6 slices OSCAR MAYER Bacon, cooked, chopped, divided

Steps:

  • Cook potatoes in pan of boiling water 15 minutes or just until tender; drain. Cool.
  • Place potatoes in large bowl. Add cheese and onions; mix lightly.
  • Mix dressing, sugar, celery seed and pepper in medium bowl. Stir in half the bacon. Add to potato mixture; mix lightly.
  • Refrigerate several hours or until chilled. Top with remaining bacon before serving.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 25.7 g, Cholesterol 22.5 mg, Fat 14.3 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 3.3 g, Sodium 446 mg, Sugar 8.2 g

CLASSIC POTATO SALAD FOR 50



Classic Potato Salad for 50 image

Creamy chunks of potato and crunchy bits of veggies, this traditional potato salad will gain rave reviews from your gang. It's perfect for your last family gathering of the summer. Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h45m

Yield 50 servings (3/4 cup each).

Number Of Ingredients 12

15 pounds potatoes, peeled and cubed
4 cups mayonnaise
1 cup sweet pickle relish
1/4 cup prepared mustard
1 jar (4 ounces) diced pimientos, drained
2 tablespoons salt
1 tablespoon sugar
2 teaspoons pepper
6 celery ribs, chopped
8 hard-boiled large eggs, chopped
1 small onion, chopped
Paprika and green pepper rings, optional

Steps:

  • Place potatoes in two stockpots and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature. , In a large bowl, combine the mayonnaise, relish, mustard, pimientos, salt, sugar and pepper. Divide the potatoes, celery, eggs and onion between two very large bowls; add mayonnaise mixture. Stir to combine. , Cover and refrigerate for at least 1 hour. Garnish with paprika and green pepper rings if desired.

Nutrition Facts : Calories 269 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 454mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

OLD FASHIONED POTATO SALAD



Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

GRANDMA'S POTATO SALAD



Grandma's Potato Salad image

For a classic potato salad, this is hand's down the best I've ever tasted. It is time consuming, but the end result is definately worth it! This is more of a white color potato salad, don't make the mistake of adding mustard to color it...I tried it once and it ruined the taste...tasted like any other potato salad. This makes lots, but it goes fast!

Provided by yooper

Categories     Potato

Time 2h

Yield 16-20 serving(s)

Number Of Ingredients 17

1 cup water
1/2 cup butter or 1/2 cup margarine
1/4 cup vinegar
2 eggs
1/4 cup sugar
4 1/2 teaspoons cornstarch
1 teaspoon salt
3 stalks celery, diced
3/4 cup salad dressing
3/4 cup heavy cream, whipped
6 lbs red potatoes, peeled,cooked and diced
1 1/2 cups chopped onions
1/4 cup green onion, sliced
1/2 teaspoon pepper
salt
diced green pepper (optional)
paprika (to garnish)

Steps:

  • In top of a double boiler over boiling water, heat water, butter and vinegar.
  • In bowl, beat eggs, add sugar and cornstarch.
  • Add to butter mixture, cook and stir constantly until thick, 5 to 7 minutes.
  • Remove from the heat and cool.
  • Stir in the salad dressing and fold in the whipped cream.
  • In a large bowl, toss the potatoes, onions and green onions, celery, green pepper if using, salt and pepper.
  • Pour dressing over, toss and mix gently.
  • Chill.
  • Garnish with sliced hard cooked eggs and paprika.

Nutrition Facts : Calories 263.5, Fat 11.9, SaturatedFat 6.8, Cholesterol 63.8, Sodium 304.3, Carbohydrate 34.9, Fiber 3.3, Sugar 6.8, Protein 5

GRANDMA'S FAMOUS POTATO SALAD



Grandma's Famous Potato Salad image

Make and share this Grandma's Famous Potato Salad recipe from Food.com.

Provided by Millereg

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup sour cream
2 teaspoons mustard
1/2 teaspoon ground pepper
2 tablespoons chopped fresh parsley
2 tablespoons vinegar
1/3 cup sweet corn relish or 1/3 cup chow chow
1 teaspoon salt substitute
1/4 teaspoon sugar
1/2 cup mayonnaise
6 cups potatoes

Steps:

  • Cut potatoes into cubes about 1inch squares.
  • Boil potatoes until soft, but not mushy!
  • Let cool, while mixing all ingredients except the mayonnaise.
  • Blend in mayo last.
  • Pour mixture over potatoes and lightly toss.
  • Refrigerate before serving.

GRANDMA SNEL'S POTATO SALAD



Grandma Snel's Potato Salad image

My Grandma Sneltjes made this potato salad all summer long at the cabin. The secret to its goodness is the dressing you make yourself! This is a big enough recipe to feed a crowd!

Provided by Holly Lyman

Categories     Potato

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 12

3/4 cup sugar
2 tablespoons flour
1 teaspoon dry mustard
1 teaspoon salt
3/4 cup water
3/4 cup vinegar, tarragon flavored if possible
3 eggs, beaten fluffy
5 lbs potatoes, peeled, cooked and diced
5 green onions
1 large onion
6 eggs, hard boiled and chopped
1 1/2 cups mayonnaise, Grandma always used Spin Blend salad dressing

Steps:

  • In a sauce pan stir together sugar, flour, mustard and salt. Mix in water, vinegar and eggs. Cook over low to medium until thick, letting mixture bubble up a couple of times, stirring constantly.
  • Pour into a glass jar, seal and refrigerate (this can be done up to a week beforehand).
  • Boil potatoes. Let cool (sprinkle a little tarragon vinegar on them while cooling) and cut into 1/2" chunks.
  • Thinly slice entire green onions and mix with home dressing with mayonnaise, then mix in diced onion.
  • Mix potatoes and diced hard boiled eggs with the dressing.

Nutrition Facts : Calories 227.8, Fat 8.3, SaturatedFat 1.6, Cholesterol 99.8, Sodium 281.1, Carbohydrate 33.4, Fiber 2.7, Sugar 10.1, Protein 5.5

GRANDMA'S CREAMY POTATO SALAD



Grandma's Creamy Potato Salad image

My grandma makes the best potato salad, but she doesn't use a recipe! So I watched while she put together "a little of this and a little of that" and jotted a recipe that comes close. The creamy dressing also works well for making deviled eggs.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

8 medium red potatoes, cubed
4 to 5 hard-boiled large eggs, chopped
1-1/2 cups mayonnaise
2/3 cup sour cream
3 tablespoons sugar
3 tablespoons red wine vinegar
2 tablespoons finely chopped onion
2 teaspoons prepared mustard
1 teaspoon celery seed
Salt and pepper to taste

Steps:

  • Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. , Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight.

Nutrition Facts : Calories 483 calories, Fat 39g fat (8g saturated fat), Cholesterol 134mg cholesterol, Sodium 284mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

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2020-06-19 Peel and dice potatoes. Place in large stock pot and cover with water. Bring to rapid boil, turn down to medium heat and boil 5-7 minutes or until potatoes are tender. Drain potatoes and let cool. In a medium mixing bowl whisk whipping cream for 1 minute. Stir in Miracle Whip, mustard, sugar, salt, pepper and vinegar.
From julieseatsandtreats.com


POTATO SALAD RECIPES FROM INA GARTEN, MARTHA STEWART & MORE – …
1 hour ago Keep it classic with Garten’s Old-Fashioned Potato Salad recipe, which calls for all the usual suspects: mayo, fresh dill, celery, red onion, and not one but two types of mustard.
From sheknows.com


GRANDMA’S OLD FASHIONED POTATO SALAD – FASTINHAND RECIPES
In a 5-quart pot with water, add the potato slices. Make sure to submerge the potatoes. Place it on the stove and turn the heat to medium. Cook the potatoes for about 8 minutes. Drain the potatoes and allow them to cool. Meanwhile, in a mixing bowl, add …
From fastinhand.com


GREAT GRANDMA'S EASY POTATO SALAD - THE FLOUR HANDPRINT
2019-04-10 Drain potatoes, and spread on a baking sheet to cool. When cool, place in large bowl and add hard cooked eggs, olives, and pickles. Measure out mayo, mustard, lemon juice, pickle juice, salt and pepper into bowl. Gently fold until creamy and well incorporated without breaking up the potatoes too much.
From theflourhandprint.com


GRANDMAS OLD FASHIONED POTATO SALAD BEST RECIPES
2022-05-30 2022-05-30 Steps: Cook potatoes in boiling salted water for 10-15 minutes or until tender. Meanwhile, in a bowl, combine mayonnaise, relish, salt and pepper; add carrots, celery, onion and eggs. , Drain the potatoes; gently stir into mayonnaise mixture. From recipes.servegame.org.
From findrecipes.info


GRANDMA'S POTATO SALAD RECIPE | RECIPELAND
Directions. Assemble salad ingredients in large bowl. Blend together dressing ingredients. Toss salad with dressing. Chill until ready to serve. Add Photo. Cookbook. Side Dish. Salad.
From recipeland.com


GRANDMA’S POTATO SALAD - HOME COOKS GUIDE
2020-06-26 Add the diced onion, pickles, and celery to the bowl with the dressing. Stir to combine. Add the diced potato and eggs. Stir gently to combine. Top with paprika (or smoked paprika) and fresh dill if you like. Refrigerate for at least 4 hours before serving.
From homecooksguide.com


GRANDMA'S POTATO SALAD - MIDWEST LIVING
Step 1. Cook sliced potatoes, uncovered, in salted boiling water for about 12 minutes, or until tender. Drain well; spread on a baking pan lined with parchment paper to cool. Advertisement. Step 2. Meanwhile, in large mixing bowl, stir together salad dressing, sugar, half-and-half, mustard and pepper. Step 3.
From midwestliving.com


GRANDMA’S OLD FASHIONED POTATO SALAD - SWEET PEA'S KITCHEN
2021-05-09 5 pounds Idaho potatoes, peeled and cubed. ½ of a medium onion, chopped finely. 5 hard-boiled eggs, chopped. ¼ cup sweet pickle cubes or relish. ½ cup dill pickle cubes or relish. 1 celery stalk, diced – Optional. Salt and pepper to taste. 1 ½-2 cups Hellman’s Mayonnaise. 1 ½-2 tablespoons mustard.
From sweetpeaskitchen.com


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