Grammy's Kitchen · Potato Salad · Potato Salad
One of 103 potato salad recipes we measured
from handletheheat.com
It ranks #101 of 103 for creaminess among the potato salad recipes we compared. 2 cooks on handletheheat.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 9% |
| acid | 2% | 1% |
| salt | 1% | 0% |
| dairy | 22% | 0% |
| aromatics | 57% | 5% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 pounds baby or new potatoes |
| 240 g | 6 stalks of celery, (finely diced, plus celery heart leaves for garnish) |
| 2 shallots, (minced) | |
| 50 g | 1/2 cup fresh Italian parsley, (chopped) |
| 50 g | 1/2 cup fresh dill, (chopped, plus dill sprigs for garnish) |
| 900 g | 6 green onions (scallions), (thinly sliced) |
| Black pepper, (to preference) | |
| Sea salt, (to preference) | |
| 245 g | 1 cup full-fat Greek yogurt |
| 115 g | 1/2 cup sour cream |
| 26 g | 2 tablespoons whole grain mustard |
| 12 g | 4 cloves garlic, (grated) |
| 27 g | 2 tablespoons extra virgin olive oil |
| 30 g | 2 tablespoons red wine vinegar |
| 1 lemon, (zested and juiced) | |
| 12 g | 2 teaspoons fine sea salt |
| 4 g | 1 1/2 teaspoons black pepper |
Method: 6 steps, published by handletheheat.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is the best potato salad that I have had in a long time. I was at a party and the hostess made this salad so I had her send it to me can't wait to make it:)” — a cook, 5.0★
“Loved this potato salad. Subbed Fennel for celery because my husband doesn't like celery. Sliced the fennel on a mandoline so it was thin.” — a cook, 5.0★