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Grandma’s Creamy Potato Salad

My grandma makes the best potato salad, but she doesn't use a recipe! So I watched while she put together "a little of this and a little of that" and jotted a recipe that comes close. The creamy dressing also works well for making deviled eggs.
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    8 servings

Ingredients

  • 8 medium red potatoes, cubed
  • 4 to 5 hard-boiled large eggs, chopped
  • 1-1/2 cups mayonnaise
  • 2/3 cup sour cream
  • 3 tablespoons sugar
  • 3 tablespoons red wine vinegar
  • 2 tablespoons finely chopped onion
  • 2 teaspoons prepared mustard
  • 1 teaspoon celery seed
  • Salt and pepper to taste

Directions

  • Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool.
  • Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight.
Nutrition Facts
1/2 cup: 483 calories, 39g fat (8g saturated fat), 134mg cholesterol, 284mg sodium, 24g carbohydrate (7g sugars, 2g fiber), 6g protein.

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