Description
This Grandma’s Old Fashioned Potato Salad combines yukon gold potatoes, creamy mayonnaise, and crunchy vegetables for a delightful side dish. It’s simple to prepare and packs an irresistible flavor, making it perfect for family gatherings or quick dinners.
Ingredients
Scale
- 2 –2½ lbs yukon gold or red potatoes
- 2 teaspoons salt (for the cooking water)
- 2 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 cup mayonnaise
- 2 teaspoons yellow mustard
- ½ cup chopped yellow onion
- ½ cup chopped celery
- 2 hard boiled eggs peeled and chopped (optional)
Instructions
- Halve or quarter the potatoes and place them in a large saucepan, covering with water. Add 2 teaspoons of salt.
- Bring the water to a boil over high heat. Cook the potatoes for 15–20 minutes until tender, but not mushy.
- Drain the potatoes and let them sit in the warm pot with the lid off for 10 minutes.
- Remove the peels and cut the potatoes into ½ inch pieces.
- In a large bowl, gently toss the potatoes with vegetable oil, white vinegar, sugar, and salt. Chill in the fridge for 2 hours, uncovered.
- Stir in mayonnaise, yellow mustard, chopped onion, chopped celery, and chopped hard boiled eggs. Serve immediately or refrigerate until ready to serve.
- Top with paprika or additional slices of hard boiled eggs for garnish if desired.
Notes
For added flavor, let the salad chill longer if time allows.
Feel free to customize it with your favorite add-ins like pickles or herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 38mg