Grandma's Potato Salad
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.
Servings: 8
Ingredients
- 2 pounds potatoes Russet recommended, peeled
- 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, can use dill pickles instead
- 14 ounces black olives one can, drained and chopped
- 1/4 teaspoon garlic salt
- 1/4 teaspoon celery salt
- 1 tablespoon yellow mustard
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup fresh parsley minced
- salt & pepper to taste
Instructions
- 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.
Video
Notes
- Soak the potatoes - If time allows, soak the chopped potatoes in cold water prior to cooking them. This removes a lot of the starch and gives you a creamier, better tasting potato.
- Cutting the potatoes - It is highly recommended that you cut the potatoes into same sized pieces so that they all cook evenly.
- Grating the onion - You can use a standard cheese grater or run the onion through the food processor until it resembles a pulp.
- Mix it up! Like I said above, this is an easy recipe to modify and make your own by changing the quantity and types of ingredients.
Nutrition
Calories: 217kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 1136mg | Potassium: 564mg | Fiber: 5g | Sugar: 1g | Vitamin A: 505IU | Vitamin C: 16.6mg | Calcium: 81mg | Iron: 4.2mg