Grammy's Kitchen · Potato Salad · Best Ever Potato Salad
One of 103 potato salad recipes we measured
6 cooks on kristineskitchenblog.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 Yukon gold potatoes (chopped into 3/4-inch pieces, peeling is optional) |
| salt (for the potato cooking water) | |
| 80 g | 2 ribs celery (finely chopped) |
| 53 g | 1/3 cup finely chopped red onion |
| 150 g | 3 hard boiled eggs (coarsely chopped) |
| paprika (optional topping) | |
| 165 g | 3/4 cup mayonnaise |
| 1/4 cup sweet pickle relish | |
| 30 g | 2 tablespoons apple cider vinegar (or white vinegar) |
| 13 g | 1 tablespoon Dijon mustard (or yellow mustard) |
| 2 g | 1 teaspoon celery seed |
| 3 g | 1/2 teaspoon salt (or to taste) |
| 1 g | 1/4 teaspoon pepper (or to taste) |
Method: 5 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Sooooo delicious. The only thing I changed was I subbed nutritional yeast for the celery seed. I never knew potato salad could be THIS good!!! Wow! Ty for the fantastic recipe. ” — a cook, 5.0★
“Every Christmas and Thanksgiving I always make your potato salad and my family love it even my friends. Now I’m gonna make this coming Christmas Chona 🥰” — a cook, 5.0★