Grammy's Kitchen · Potato Salad · Red Potato Salad
One of 103 potato salad recipes we measured
24 cooks on littlesunnykitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 12% | 9% |
| acid | 3% | 1% |
| salt | 0% | 0% |
| dairy | 12% | 0% |
| aromatics | 16% | 5% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds small red potatoes |
| 150 g | 1 small red onion (finely diced) |
| 40 g | 1 stalk celery (finely diced) |
| 31 g | 2 tablespoons fresh lemon juice |
| 110 g | 1/2 cup mayonnaise (regular or light) |
| 115 g | 1/2 cup sour cream (or Greek yogurt) |
| 3 g | 1/2 teaspoon kosher salt |
| 1 g | 1/4 teaspoon ground black pepper |
| 25 g | 1/4 cup fresh dill |
Method: 5 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Nice recipe, turned out well, with some variations. I love dill flavor, so I used dill juice from the pickle jar instead of lemon, about a 1/4 cup poured over the still warm potatoes. Drain excess before adding the dressing. I also add about a teaspoon of the” — a cook, 5.0★
“Very good but I would cut salt down a bit maybe to 3/4 tsp- used green onions instead of red and dry dill (1tbsp) - definitely a keeper” — a cook, 4.0★