Grammy's Kitchen · Potato Salad · All-American Potato Salad
One of 103 potato salad recipes we measured
19 cooks on www.onceuponachef.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 | 15% | 9% |
| acid | 1% | 1% |
| salt | 0% | 0% |
| egg | 17% | 0% |
| aromatics | 2% | 5% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds russet potatoes (3 to 4 medium), (peeled and cut into 3/4-inch (2-cm) cubes) |
| 18 g | 1 tablespoon + 3/4 teaspoon salt, (divided) |
| 30 g | 2 tablespoons distilled white vinegar |
| 60 g | 1 medium rib celery, (finely chopped (about 1/2 cup/60 g)) |
| 20 g | 2 tablespoons minced red onion, (from 1 small onion) |
| 3 tablespoons sweet pickle relish | |
| 147 g | 2/3 cup mayonnaise, (best quality such as Hellmann’s or Duke’s) |
| 3 g | 3/4 teaspoon dry mustard |
| 2 g | 3/4 teaspoon celery seed (not celery salt) |
| 12 g | 2 tablespoons minced fresh parsley leaves |
| 1 g | 1/4 teaspoon freshly ground black pepper |
| 100 g | 2 large hard-boiled eggs, (peeled and cut into 1/4-in (6-mm) cubes, optional) |
Method: 4 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a superb potato salad recipe! One tweak that America’s Test Kitchen suggested in one of their magazines was to substitute the white vinegar for dill pickle juice from the jar. It not only gives it the vinegar tang, but imparts a dill flavor as well. So” — a cook, 5.0★
“Hi Jenn, it’s great to be back!!! Since I broke my rt hand few months ago, I haven’t been cooking. Now I’m on the mend and your potato salad will be the first recipe I try. Question: can I use red wine vinegar instead of distilled white? I don’t like s” — a cook, 5.0★