Grammy's Kitchen · Potato Salad · Smashed Yukon Gold Potato Salad
One of 103 potato salad recipes we measured
47 cooks on www.melskitchencafe.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 7% | 9% |
| acid | 1% | 1% |
| salt | 1% | 0% |
| egg | 18% | 0% |
| dairy | 7% | 0% |
| aromatics | 0% | 5% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 pounds Yukon gold potatoes (cut into 1-inch pieces) |
| 18 g | 1 tablespoon coarse kosher salt |
| 15 g | 1 tablespoon white vinegar |
| 300 g | 6 large hard-boiled eggs (chopped) |
| 19 g | 3 tablespoons chopped fresh chives ((can sub green onions)) |
| 122 g | 1/2 cup buttermilk |
| 110 g | 1/2 cup mayonnaise |
| 39 g | 3 tablespoons yellow mustard |
| Pinch cayenne pepper | |
| Salt and pepper to taste |
Method: 5 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I am obsessed with this potato salad! I love that it has a base dressing and ingredients, yet encourages you add additional mix-ins til your content. I took a fellow reviewer's suggestion and add chopped sweet pickles instead of pickle relish. I like it chunky” — a cook, 5.0★
“I have a potato salad recipe that I use all the time, but I was looking for something a bit different and simple (not a lot of add-ins) and this was perfect! I only made 1/3 of the amount with the appropriate ratios of all ingredients and I loved it.” — a cook, 5.0★