Grammy's Kitchen · Potato Salad · Best Ever Potato Salad
One of 103 potato salad recipes we measured
124 cooks on www.browneyedbaker.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 12% | 9% |
| acid | 0% | 1% |
| sweetener | 1% | 0% |
| salt | 0% | 0% |
| egg | 15% | 0% |
| aromatics | 11% | 5% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds red potatoes (cut into small cubes (about 4 cups)) |
| 340 g | 12 ounce package bacon, cut into 1-inch pieces |
| 165 g | 3/4 cup mayonnaise |
| 13 g | 1 tablespoon Dijon mustard |
| 8 g | 2 teaspoons granulated sugar |
| 6 g | 1 teaspoon salt |
| 200 g | 4 hard-boiled eggs (peeled and chopped) |
| 40 g | 1 stalk celery (finely diced) |
| 150 g | 1 small yellow onion (finely diced) |
| 60 g | 1/2 medium green pepper (finely diced) |
Method: 5 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Sorry but respectfully disagree with the title: We did not find this to be best ever but actually “just okay” by all family votes. Followed recipe to the T with the exception of decreased sugar as the Yukon Gold potatoes had a sweet taste to begin with. That s” — a cook, 3.0★
“Excited to make this. Folks, here’s the way to make perfect hard boiled eggs. Place them in cold water, covering the eggs by about an inch. Bring the water to a full boil then immediately remove from heat, cover and set the timer for 16 minutes. Plunge in cold” — a cook, 5.0★