Grammy's Kitchen · Potato Salad · The Best Potato Salad
One of 103 potato salad recipes we measured
11 cooks on www.cookingclassy.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 9% | 9% |
| acid | 1% | 1% |
| salt | 1% | 0% |
| egg | 12% | 0% |
| dairy | 13% | 0% |
| aromatics | 7% | 5% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 lbs russet potatoes (, peeled, rinsed and diced into 1-inch chunks) |
| 18 g | 1 Tbsp salt (, then to taste) |
| 200 g | 4 eggs hard boiled (, peeled and diced) |
| 120 g | 3/4 cup finely chopped red onion (, rinsed under cool water and drained) |
| 101 g | 1 cup chopped celery |
| 67 g | 2/3 cup chopped baby dill pickles |
| 6 g | 1 Tbsp chopped fresh parsley ((optional)) |
| 147 g | 2/3 cup light mayonnaise |
| 153 g | 2/3 cup sour cream |
| 22 g | 1 1/2 Tbsp apple cider vinegar |
| 13 g | 1 Tbsp prepared yellow mustard |
| 1 g | 1/2 tsp freshly ground black pepper, (or more to taste) |
| 1 g | 1/2 tsp celery seed |
| 61 g | 1/4 cup milk, (then more as needed) |
Method: 6 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I do my potatoes differently. I just dice them, put in a sauce pan, with a little oil (so they don't stick to the pan bottom), or just a little water (so they remain moist, as it steams them), over med LOW heat (so they cook, but don't brown), with any herbs I” — a cook, 5.0★
“Classic potato salad - just the way I love it - when you want to indulge in potato salad go for the best! Only change was increasing the mayo to sour cream ratio, since I wasn't sure about how I'd like sour cream, but I am sure it was great either way. The ” — a cook, 5.0★