Grammy's Kitchen · Potato Salad · Traditional Potato Salad
One of 103 potato salad recipes we measured
7 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 | 17% | 9% |
| acid | 0% | 1% |
| salt | 0% | 0% |
| egg | 11% | 0% |
| aromatics | 3% | 5% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1134 g | 2.5 pounds Yukon Gold potatoes |
| 220 g | 1 cup real mayonnaise |
| 1/2 cup refrigerated sweet pickle relish | |
| 13 g | 1 tablespoon yellow mustard |
| 2 g | 1 teaspoon celery seeds |
| 1 g | 1/4 teaspoon paprika |
| 150 g | 3 hard boiled eggs (peeled and chopped) |
| 40 g | 1 celery stalk (diced) |
| 40 g | 1/4 cup sweet onion (diced) |
| 2 g | 1 teaspoon fresh chopped dill |
| 1/2 salt and pepper |
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.
“Just started making potato salad and this was the second recipe I used and it will now be my official potato salad recipe. It was so good.” — a cook, 5.0★
“Just the right proportions of ingredients and seasonings that made the wonderful dish.” — a cook, 5.0★