Grammy's Kitchen · Potato Salad · Red Potato Salad
One of 103 potato salad recipes we measured
1 cooks on kristineskitchenblog.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 | 5% | 9% |
| acid | 3% | 1% |
| sweetener | 2% | 0% |
| salt | 0% | 0% |
| egg | 9% | 0% |
| dairy | 6% | 0% |
| aromatics | 4% | 5% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds red potatoes (cut into 3/4-inch pieces) |
| 61 g | 1/4 cup plain Greek yogurt (full fat recommended) |
| 54 g | 1/4 cup olive oil |
| 30 g | 2 tablespoons apple cider vinegar |
| 21 g | 1 tablespoon honey |
| 13 g | 1 tablespoon Dijon mustard |
| 3 g | 1/2 teaspoon salt (plus more for cooking the potatoes) |
| 1 g | 1/4 teaspoon pepper |
| 80 g | 2 ribs celery (finely chopped) |
| 40 g | 1/4 cup finely chopped sweet yellow onion or red onion |
| 100 g | 2 hard boiled eggs (coarsely chopped) |
| 6 g | 1 tablespoon chopped fresh parsley |
Method: 4 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this potato salad. Followed the recipe. It's delicious! I love the dressing!” — a cook, 5.0★