Grammy's Kitchen · Potato Salad · Creamy Potato Salad
One of 103 potato salad recipes we measured
from natashaskitchen.com
83 cooks on natashaskitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 10% | 9% |
| acid | 0% | 1% |
| salt | 0% | 0% |
| egg | 14% | 0% |
| dairy | 11% | 0% |
| aromatics | 7% | 5% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 765 g | 4-5 russet potatoes (3 cups cooked and diced) |
| 1/2 English Cucumber (1/2 cup diced) | |
| 1 bunch radishes (thinly sliced) | |
| 80 g | 2 celery stalks ((1/2 cup) finely diced) |
| 200 g | 4 hard boiled eggs (diced) |
| 30 g | 3 Tbsp chives or green onions (finely chopped) |
| 1 g | 1/4 tsp Black Pepper (or to taste) |
| 110 g | 1/2 cup mayonnaise* |
| 29 g | 2 Tbsp sour cream |
| 9 g | 2 tsp yellow mustard |
| 3 g | 1/2 tsp salt (plus more to taste) |
Method: 3 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I also would add corn for color. Never though of reddish. I have a potluck next month and im bringing potato salad so im going to try your recipe with the seasoning I make.” — a cook, 5.0★
“Made it for the first time. Chopped only a few radishes. Don't like them . It was delicious!!” — a cook, 5.0★