Grandma Priscilla’s Potato Salad

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I have been making this potato salad my entire life, as has my mother and my sister. We all credit this recipe to my grandmother Priscilla. I have never had any complaints and almost anyone who has ever had Grandma Priscilla’s potato salad falls madly in LOVE with this stuff! For good reason, I could eat it for breakfast, lunch, and dinner. It also happens to be my daughters favorite thing and at 12 years old she’s known how to make it for at least 3 years now. Easter is always a great time to make potato salad and use up some of the eggs the kids colored. I think I may always dye Easter eggs even after the kids are gone just to have an excuse to make Grandma Priscilla’s potato salad!

If you haven’t just dyed Easter eggs, hard boil 6 eggs. Scrub about 2 and 1/2 pounds potatoes, I prefer red or blonde potatoes but any variety will do. Dice potatoes into 1″ cubes, add to stock-pot, cover with water and boil until soft. Make sure you don’t over-cook your potatoes, you don’t want them turning to mush. Can you say “cook your potatoes al dente” or is that just for pasta? Either way, you get my point. While the potatoes and eggs are cooking, chop about 6 medium dill pickles and 1 medium onion. Add this to a large bowl and add 1/4 cup lite mayo and 2 Tbsp yellow mustard. At this point, I add salt, freshly coarse-ground black pepper, and garlic powder. This is all to taste and I always end up adding more pepper than anything. When the eggs are cooked and cooled, peel, dice and add to bowl.

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If you didn’t use colored Easter eggs, your salad shouldn’t have the blue tint mine had this time around!

Rinse potatoes with cold water and drain well before adding to salad. Stir everything together and adjust seasonings as needed. I prefer a more mustardy (it is a word, I looked it up!) potato salad so I typically end up adding more than 2 tablespoons. When everything is mixed together and seasonings are adjusted, sprinkle with a little paprika for a traditional presentation.

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I know there are about a thousand variations of potato salad recipes out there, what is your favorite? As much as I love this recipe I’ve been wanting to try one with bacon. If you know of a good one let me know in the comments section below!

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Follow along!
Grandma Priscilla's Potato Salad
Grandma Priscilla's Potato Salad
Print Recipe
My favorite family recipe!
Servings Prep Time
8 20 minutes
Cook Time
25 minutes
Servings Prep Time
8 20 minutes
Cook Time
25 minutes
Grandma Priscilla's Potato Salad
Grandma Priscilla's Potato Salad
Print Recipe
My favorite family recipe!
Servings Prep Time
8 20 minutes
Cook Time
25 minutes
Servings Prep Time
8 20 minutes
Cook Time
25 minutes
Ingredients
Servings:
Instructions
  1. If you do not have boiled eggs on hand, hard boil 6 eggs. Dice potatoes into 1" cubes, add to stockpot, cover with water, and boil until al dente.
  2. While eggs and potatoes are cooking, chop pickles and onions. Add to large bowl with mayo and mustard. Season with salt, pepper, and garlic powder.
  3. Cool, peel, and dice eggs, add to salad. Rinse potatoes with cold water, drain well, and add to salad also.
  4. Adjust seasonings to your liking. Finish with a sprinkling of paprika. Best served chilled but I can never wait that long!

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