Hello Potato salad
Granny Nute is my Great Grandmother and this is her Potato Salad.
This is the one staple at every family BBQ and get together (the other staple is our Mac Salad). At least 1 person is designated to make it, but sometimes more than one person will bring it and that’s okay. We pile it on our plates and feast on it. It’s usually the first thing we run out of, it’s that good.
Growing up as a somewhat picky eater you could bet that my plate probably had a hot dog, slice of watermelon, and this potato salad on it. It was that ‘safe’ food as a kid. I could see what was in it just by looking at it and I liked picking out the pieces of potato and egg first, usually leaving some chunks of celery abandoned on my plate. Because you know… Kids.
This potato salad is creamy, with a little crunch, and it’s tangy with a punch of flavor. It’s best when it’s made the night before so all the flavors combine and marinate the potatoes.
If by some miracle you have leftovers they will be even better the next day. Making large batches is recommended. Not only because of how easy it is devoured but because it’s flavor gets better after a day or two.
If you ever visit me in the summer time chances are good that I have some in the fridge.Print
Granny Nute’s Potato Salad
My great grandmothers tried and true recipe for potato salad. Perfect for Summer parties and BBQ’s.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10 1x
- Category: Appetizer, Salad, Side Dish
- Cuisine: American
- 6 Med-Large Russet Potatoes (Washed)
- 6 Eggs
- 3 Large Dill and Garlic Pickles (Diced)
- 1 small Yellow Onion (Minced)
- 3 Stalks Celery (Diced)
- 3 TBS Pickle Juice
- 1/4 cup Mayo
- 1 TBS Yellow Mustard
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Paprika
- Grab two pots, one Large and one Medium.
- Place the washed potatoes in the large pot and fill with enough water to cover the potatoes. Put the potatoes on a med-high burner and let simmer until you can easily pierce with a fork (about 25-30 minutes depending on the size of the potatoes). Then drain and cool in an ice bath.
- Place the eggs in the smaller pot and fill with enough water to cover the eggs by 1 inch. Heat over med-high heat until it begins to boil, then cover with a lid and remove from heat. Let these sit for 10 minutes before cooling in an ice bath.
- While you are waiting for the eggs and potatoes to be done it’s a good time to prep the other ingredients and have them ready. I like cutting and combining the celery, onion and pickles in one bowl and combining the other ingredients (minus the paprika) in another bowl. These can be put in the fridge until ready to make the salad.
- When the eggs are cool- peel them and give them a rough chop. You don’t want these cut up too small.
- When the potatoes are cool enough to handle, carefully peel off the skin and cut out any unwanted damaged areas. Then cut into cubes. You want to leave these cubes on the bigger side(think large bite size pieces) because the potato is soft and as you stir the salad the potato chunks will break down smaller.
- When the potato cubes are at room temp you can mix the salad together. Use a large bowl to hold all the ingredients and stir thoroughly to combine. Sprinkle the paprika on top and cover with plastic wrap. refrigerate a minimum of 2 hours, but for best results refrigerate overnight.
- I’d prep this the day before serving so the flavors have enough time to combine and develop. You will thank yourself.
This is the first salad gone during a family get-together, even with multiple bowls of it out. It’s rare for us to have leftovers.
Bonus tip! Stop by a thrift store and buy an old glass punch bowl to serve it in. For usually less than $5 you have a beautiful bowl that you can leave at a BBQ and not worry about getting it back (unless you fell in love with it).
Keywords: BBQ, Gluten free, Potato, Salad, Sidedish