Grandma’s Old-Fashioned Potato Salad (Everyone Asks For)
Grandma’s Potato Salad Recipe
This old‑fashioned potato salad is creamy, slightly sweet, and full of that classic mustard‑mayo flavor everyone remembers from summer potlucks. My grandma made this potato salad for every family reunion, peeling a five‑pound bag of potatoes and measuring everything by eye. This recipe is the closest recreation of her old‑fashioned potato salad . With simple ingredients, no frills, just the taste we grew up with.
Why You’ll Love This Recipe
- Classic nostalgic flavor: creamy, tangy, and slightly sweet
- Simple pantry ingredients: nothing fancy or hard to find
- Perfect for gatherings: easy to double for reunions
- Make‑ahead friendly: tastes even better the next day
Does This Potato Salad Need to Be Refrigerated?
Yes. It contains eggs and mayonnaise. When serving outdoors or for long periods or if will be out for an extended amount of time, use a larger bowl with ice water underneath it to keep it cool.
Best Potatoes To Use
We have always used russet potatoes. They are on sale often, easy to grow and delicious. They do fall apart a bit, but that doesn’t change the taste. If you want a firmer potato, you can use yukon gold potatoes or red potatoes for a firmer potato salad.
What Goes into Homemade Potato Salad?
- diced cooked boiled potatoes
- chopped hard boiled eggs
- diced onion (we use sweet)
- finely chopped celery
- yellow mustard & mayonnaise
- sugar
Can You Use Miracle Whip to Make this Potato Salad?
You can, but it will change the taste of it. And it’s not how my grandma made it. She used mayonnaise. If your tastes are more for Miracle Whip, then try it and see if you like it.
Can Baked Potatoes Be Used Instead of Boiled Potatoes?
Definitely. You may find that you need to add additional liquid to the potato salad (more mayonnaise and mustard, if the potatoes were dry.
Do You Add Sweet Relish or Pickles?
Not in this recipe, but if you want to, knock yourself out!
Storage and Serving
The potato salad should be kept chilled at your gatherings. Using a larger bowl with ice and your potato salad bowl on top works well. You should not leave the potato salad out for more than 2 hours. Potato salad lasts in the fridge 3-4 days.
Variations
- Use red or Yukon Gold potatoes: for firmer texture
- Add sweet relish: if you prefer tang
- Try baked potatoes: for a shortcut
Tips for Perfect Old‑Fashioned Potato Salad
- Don’t overcook the potatoes: they should be tender but not falling apart
- Cool completely before mixing: prevents watery dressing
- Chill before serving: flavors blend and improve
Old‑Fashioned Potato Salad (Grandma’s Classic Recipe)
Equipment
Ingredients
- 6 cooked and peeled russet potatoes, diced
- 4 hard boiled eggs, crumbled into pieces
- 1 small sweet onion, finely diced
- 1 stalk celery, finely chopped
- 2 Tablespoons yellow mustard
- 1 ½ cups mayonnaise
- 2 Tablespoons sugar
Instructions
- If you hadn't already, the potatoes should be boiled in water (with the skin on) and once a fork goes in easily, cool and then peel.
- Boil the eggs and peel and allow to cool.
- Once cooled, peel and dice the potato into 1/2" cubes.
- Place into a 20+ cup bowl (you'll need the space to stir)You can use a chopper to chop the eggs, celery and onion.
- Mix into the potatoes.
- Mix the mustard, sugar and mayonnaise together.
- Pour into the potato mixture and stir thoroughly.
- The potatoes should be coated thoroughly.
- Keep in the fridge until you are ready to eat.
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