Grammy's Kitchen · Potato Salad · Easy Potato Salad
One of 103 potato salad recipes we measured
5 cooks on www.errenskitchen.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 11% | 9% |
| acid | 3% | 1% |
| salt | 0% | 0% |
| dairy | 6% | 0% |
| aromatics | 46% | 5% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 lbs baby potatoes (halved with the skin on (or you can use 6 regular sized red potatoes, cubed)) |
| 30 g | 2 tablespoons red or white wine vinegar |
| 61 g | 1/4 cup yogurt (Greek or regular) |
| 110 g | 1/2 cup mayonnaise |
| 4 g | 1 teaspoon mustard |
| 80 g | 2 stalks of celery (chopped) |
| 450 g | 3 green onions (sliced into rounds) |
| 1/4 cup sliced black olives | |
| salt and pepper (to taste) |
Method: 6 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Well, the olives just made this! I would never have thought of adding them, but I had a jar in the cupboard, we really enjoyed our buffet dinner on Boxing Day,” — a cook, 5.0★
“So good, I had some things in the fridge that needed using up, tastes amazing!” — a cook, 5.0★