I'm a little bit famous for my old-fashioned grandma-style potato salad in local circles. I've made it the same way for as long as I can remember. People often ask me for the recipe, but I have never written it down. This version is old-school, farm-wife, from-scratch potato salad. It's not fancy, and it's cheap to make.
Like cornbread or chili, potato salad is an extremely subjective preference. But if you like one that is extra creamy, a little sweet, a little mustardy, and flavored with a bit of spring onion, you have come to the right place.
If you want a good old-fashioned Sunday school picnic-worthy recipe, it is from my simple home sweet home. I finally measured things and wrote them down!
Are you a fan of old-fashioned "farm food"? Us too. Here are a few more favorites.
But first, let's talk about the potatoes. Of course, there are a zillion ways to make potato salad, and some recipes use waxy red ones with their peels still on. They are good recipes, too, but I think you'll like mine.
Secret #1: I always use Russet potatoes, and here's why. They are a low-moisture, starchy potato, and one of the secrets to why this recipe works so well. The Russets happily soak up and hold all the yummy flavors in the dressing. Don't overcook them- I use a cake tester (or a toothpick) to make sure they are done all the way through but not mushy.
Cook them in their jackets (unpeeled) in salted water on the stove. Drain them and put them in the sink to cool while you make the eggs. Secret #2- Potato salad works best and tastes best when you make it while the potatoes are still a little warm, because that is when they are thirsty and can soak up the creamy dressing.
An Instant Pot makes this whole process quick and easy. Personally, I think it's reason enough to own an Instant Pot if you like egg salad, deviled eggs, or eggs as a snack. You'll find that you will use that little appliance a lot!
Secret #3: The 5-5-5 method is a popular way to make hard-boiled eggs that peel easily, without a single divot or scar. It involves 5 minutes of high-pressure cooking, followed by a 5-minute natural pressure release, and finally a 5-minute ice water (or very cold) bath. It's fast, and the results are amazing. Check this out:
You can make as many eggs in a batch as fit in a single layer. You may want to make a few extras on hand for low-carb snacks or to make pickled eggs! Unpeeled, they'll stay good for about a week in the fridge. The eggs are so perfect it almost seems a pity to move on to the next step, mash them!!
No Instant Pot? No problem. The next best way to hard-boil eggs that peel easily is
For stovetop eggs, the most reliable old-school method is this:
Secret #4: Love the deep-yellow color of this potato salad? Find yourself an egg lady with "farm eggs". Chickens that roam freely and eat weeds, bugs, and grass produce eggs with beautiful, deep-yellow yolks.
Serve this Grandma-style Potato Salad with:
German Sauerkraut Casserole - A very unusual combination of ingredients makes an incredibly delicious sauerkraut casserole that is salty, sweet, and savory.
Kentucky Hot Brown Sliders - This recipe turns the famous Kentucky Hot Brown sandwich into sliders, making them a grab-and-go delight!
Dried Beef Dip in a Bread Bowl - A savory dip made with sour cream and real mayonnaise, seasoned with Beau Monde, dill, and dried beef.
Mountain Dew Cake -An easy cake that uses a cake mix and a pudding mix for a moist bundt cake with the texture of a pound cake, so it travels exceptionally well.
Creamy, old-fashioned potato salad with tender potatoes, eggs, and a tangy homemade dressing. The kind everyone grabs first at the picnic table.
Yes, and it often tastes even better the next day. The potatoes have time to soak up the dressing, and the flavors mellow together. Give it a good stir before serving, and add a small spoonful of mayonnaise if it needs freshening up.
I like russet potatoes for this recipe because they make a softer, creamier potato salad. I cook them in their jackets, then peel and cut them while they are still warm so they soak up the dressing better.
Keep potato salad chilled until serving time. For outdoor gatherings, set the bowl inside a larger bowl of ice, or divide it into two smaller bowls and keep one in the cooler until the first one is nearly gone.
The little bit of sugar balances the mustard, vinegar, onion, and seasonings. It does not make the salad taste like dessert — it just gives it that old-fashioned sweet-tangy flavor people remember.
For food safety, don’t leave potato salad sitting out for more than 2 hours. If it is a hot day, especially outdoors, keep it closer to 1 hour and use ice or a cooler whenever possible.
If you enjoyed a post, I'd love it if you would leave a ⭐⭐⭐⭐⭐ review or a comment. It really helps my little business connect with people who cook and eat like us. Thanks so much. ❤❤
Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
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