Best 5 Grammies Potato Salad Recipes

GRANDMA'S CREAMY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
• Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

GRAMMIE'S POTATO SALAD RECIPE - (4.5/5)

Steps:

• Boil, cool, peel, and cut potatoes into 1" or so cubes. Chop dill pickles saving as much of the juice as possible. Boil, cool, peel, and chop eggs. Chop onion finely. In a small bowl blend miracle whip, mustard, salt and pepper and pickle juice well into a smooth texture. Toss potatoes with onions and chopped pickle in a non-metal bowl. Fold the mustard mixture into the potato mixture and sprinkle paprika over the top. Cover tightly and refrigerate for 24 hours before serving.

GRANDMA'S POTATO SALAD

Steps:

• Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are tender when forked, 10 to 15 minutes. Chop the potatoes into 1/2-inch pieces.
• In a large bowl, add the potatoes, mayonnaise, parsley, mustard, celery, chives, onions and salt and pepper. Toss to coat the potatoes with the dressing and then add the eggs. Gently stir the potato salad, taking care not to mash the eggs. Serve immediately.

GRAMMY'S GERMAN POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
• Put potatoes into a large bowl; add onion and stir.
• Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper.
• Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture.
• Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.

GRANDMA'S POTATO SALAD

Steps:

• Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.