Grandma's Best Potato Salad Recipe
Make the best potato salad recipe with my grandma’s classic combo of tender potatoes, eggs, celery & creamy pickle dressing in 1 hr 40 mins.
Servings 20
Calories 280kcal
Ingredients
- 5 pounds Russet potatoes peeled and chopped into 1-inch pieces
- 2 cups mayonnaise
- ¾ cup pickle juice
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 medium yellow onion peeled and chopped (1 cup)
- 3 stalks celery ends removed and chopped
- 8 large hard-boiled eggs peeled and chopped
- fresh parsley chopped, for garnish
Instructions
- Place 5 pounds Russet potatoes into a large pot and cover with cold water. Place the pot over medium-high heat and bring to a boil. Cook until fork-tender, about 20-25 minutes.
- Drain the potatoes using a colander. Transfer the potatoes back into the pot and allow them to cool slightly.
- In a large serving bowl, whisk together 2 cups mayonnaise, 3/4 cup pickle juice, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder until smooth.
- Add the potatoes, 1 medium yellow onion, 3 stalks celery, and 8 large hard-boiled eggs to the serving bowl. Gently toss to coat everything in the dressing.
- Cover and refrigerate for at least 1 hour for the best flavor, or until ready to serve. Sprinkle with fresh parsley for garnish and enjoy!
Notes
- Cool the potatoes before dressing for the creamiest texture.
- Use dill or sweet pickle juice, depending on your taste.
- Best made a few hours ahead or the day before.
- Store covered in the fridge for up to 4 days.
Nutrition
Serving: 0.75cup | Calories: 280kcal | Carbohydrates: 22g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 84mg | Sodium: 427mg | Potassium: 530mg | Fiber: 2g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg
