Grandma’s Potato Salad is how I remember potato salad growing up. It has great texture combining creamy and crunchy and is the perfect summer BBQ side dish.
There are about a million different ways to make potato salad. What I’ve always done is to find a base recipe and tweak it based on what I have in my refrigerator and pantry as well as how much work I actually want to put into it. I only measured my ingredients this time so that I could give you an idea of how much I put in. The way I really make potato salad, though, when I’m not going to post it on this blog is a scoop of this, a pinch of that, taste, a scoop of something else, a grind of this, stir, taste, and so on. The one trick I do urge you to follow is to grate the onion. When I eat potato salad, I am completely turned off when I bite into a large chunk of raw onion and then I offend everyone around me for the rest of the day. Not fun when you eat at an afternoon barbecue. That’s a long time to walk around with raw onion breath. By grating the onion, you incorporate that raw onion flavor without having to chew it.
The chopped celery gives you that delicious crunch. The cornichons are, in my opinion, a great alternative to using something like relish because they, too, give a nice crunch, but unlike celery their crunch is sweet and tangy. I tell you to add a large can of black olives. My husband and kids LOVE black olives and I’m pretty sure a few were stolen from the time I opened the can to when they got chopped and added to the potato salad. I used peeled russet potatoes because that’s what I had, but I much prefer red potatoes with the skin on.
Moral of the story – have fun with your potato salad and feel free to change proportions based on your personal preference.
- 2 pounds potatoes
- 1 hard boiled egg, chopped
- 1/2 cup yellow onion (about half of a small onion), grated
- 1 cup celery, chopped
- 1/2 cup cornichons, chopped
- 14 ounce can black olives, drained and chopped
- 1/4 teaspoon garlic salt
- 1/4 teaspoon celery salt
- 1 tablespoon prepared mustard
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup fresh parsley, minced
- salt & pepper to taste
- Chop potatoes into 1/2 inch cubes. Boil in salted water until tender but not mushy. Test frequently by stabbing with fork. Drain and lay out in single layer on clean towel to dry.
- In large bowl, combine remaining ingredients and stir to combine. Add potatoes and stir to combine just enough to ensure all ingredients are mixed. Be careful not to smash potatoes. Taste and add additional salt and pepper, if desired. Serve cold. Can be made ahead of time and even tastes better the next day.