Grammy's Kitchen · Potato Salad · Red Potato Salad
One of 103 potato salad recipes we measured
2 cooks on www.eatingonadime.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 | 10% | 9% |
| acid | 3% | 1% |
| salt | 0% | 0% |
| egg | 9% | 0% |
| dairy | 5% | 0% |
| aromatics | 34% | 5% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 pounds red potatoes (washed and cut into bite-sized pieces) |
| 73 g | 1/3 cup mayonnaise |
| 77 g | 1/3 cup sour cream |
| 30 g | 2 tablespoons white wine vinegar |
| 13 g | 1 tablespoon yellow mustard |
| 3 g | 1/2 teaspoon salt (plus more to taste) |
| 1 g | 1/2 teaspoon black pepper |
| 50 g | 1/2 cup chopped celery |
| 150 g | 1 green onion (thinly sliced) |
| 25 g | 1/4 cup chopped fresh dill |
| 50 g | 1 hard-boiled egg (chopped) |
Method: 8 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This sounds so good! My mother would basically make this exact potato salad recipe, but her secret was to add chopped skinless cucumbers, well drained. It made all the difference!” — a cook, 5.0★
“Thanks for sharing this delicious salad! The potatoes turned out perfect and loved not having to peel the potatoes.” — a cook, 5.0★