Grandma’s Potato Salad

Grandma’s Potato Salad is our favorite! We have been making and eating this delicious potato salad for decades! Dill pickles make potato salad the best-have to have dill pickles in potato salad.

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Ingredients Needed For Grandma’s Potato Salad:

• 3 pounds potatoes boiled with the skins on, peeled and diced
• 6 large eggs hard boiled and chopped
• 6 green onions-plus the tops sliced and chopped
• 3 ribs celery sliced and chopped
• 2 medium dill pickles finely chopped 
• 1 1/2 cups Best Foods Mayonnaise
• 1/4 cup dill pickle juice from the dill pickle bottle
• 4 1/2 tsp yellow mustard
• 1 1/4 tsp celery seed 
• 1 1/2 tsp salt more to taste
• 1/2 tsp pepper more to taste

Instructions For Grandma’s Potato Salad:

1. Cook and cool potatoes and cook and cool eggs. 
2. While potatoes and eggs cook, prepare green onion, celery and pickles. Place in a large serving or mixing bowl.
3. Peel and dice potatoes and peel and chop eggs. Place in the bowl with the veggies.
4. Add mayonnaise, pickle juice, mustard, celery seed, salt and pepper to a mixing bowl. Mix to combine. 
5. Add dressing to vegetables and mix to combine. 
6. Cover and chill for 2-3 hours. Enjoy!

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Print

Grandma’s Potato Salad

An easy, tried and true potato salad recipe!

Course Salad

Cuisine American

Keyword Dill Pickle Potato Salad, Easy Potato Salad, Salads For Barbecues, Traditional Potato Salad

Prep Time 15 minutes

Cook Time 25 minutes

Chilling Time 3 hours

Total Time 3 hours 40 minutes

Servings 10

Author Sweeter With Sugar

Ingredients

• 3 pounds potatoes boiled with the skins on, peeled and diced
• 6 large eggs hard boiled and chopped
• 6 green onions-plus the tops sliced and chopped
• 3 ribs celery sliced and chopped
• 2 medium dill pickles finely chopped
• 1 1/2 cups Best Foods Mayonnaise
• 1/4 cup dill pickle juice from the dill pickle bottle
• 4 1/2 tsp yellow mustard
• 1 1/4 tsp celery seed
• 1 1/2 tsp salt more to taste
• 1/2 tsp pepper more to taste

Instructions

1. Cook and cool potatoes and cook and cool eggs.

2. While potatoes and eggs cook, prepare green onion, celery and pickles. Place in a large serving or mixing bowl.

3. Peel and dice potatoes and peel and chop eggs. Place in the bowl with the veggies.

4. Add mayonnaise, pickle juice, mustard, celery seed, salt and pepper to a mixing bowl. Mix to combine.

5. Add dressing to vegetables and mix to combine.

6. Cover and chill for 2-3 hours. Enjoy!

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