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Potato salad
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Grandma's Potato Salad

Get this quintessential potato salad recipe, filled with boiled potatoes, onions, celery and tossed in a vinegary mayonnaise dressing. Easily adapt to how you like it best!
Course Side Dish
Cuisine American
Keyword grandmas best, potato
Prep Time 25 minutes
Cook Time 20 minutes
Refrigerate 12 hours
Total Time 12 hours 45 minutes
Servings 12 servings
Calories 341kcal
Author Lauren

Ingredients

  • 12 Idaho potatoes
  • 1/3 cup cold water
  • 1/3 cup white vinegar
  • 1 1/2 tablespoons salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons granulated sugar
  • 1 tablespoon dried parsley flakes if you use fresh, add it in right before serving
  • 1/2 large onion diced finely
  • 5 ribs celery washed and diced
  • 1 1/4 cups real mayonnaise use a full fat good quality one
  • any extras: hard boiled eggs, bacon, dill, blue cheese, roasted red peppers, etc..

Instructions

  • Boil (whole) potatoes until soft- a knife should be able to be inserted easily. Drain potatoes and let cool 20 minutes or so.
  • In a large bowl, combine water, vinegar, salt, pepper, sugar, parsley, onion and celery together. Set aside.
  • Peel warm potatoes (skin should come off really easily using a butter knife or spoon), cut into large cubes and place into vinegar mixture in bowl. Stir to coat warm potatoes in marinating liquid. Cover and refrigerate 12-24 hours.
  • Before serving, stir in mayonnaise and any extra ingredients you'd like (crumbled bacon, dill, boiled eggs, dill pickles, etc..). Keep cool until ready to serve.

Nutrition

Calories: 341kcal | Carbohydrates: 42g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1046mg | Potassium: 947mg | Fiber: 3g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 13.2mg | Calcium: 39mg | Iron: 1.9mg