Every family has their own claim to fame on Potato Salad but this one is seriously the BEST!! My Grandma Longacre on my mom’s side used to make this Potato Salad for almost every holiday but mostly in the summer and fall when the potatoes were fresh from the garden. She never measured her ingredients, so it was really something to get an exact recipe for this amazing potato salad. There is one caveat and that is the Candied Pickles. These really make the Potato Salad! They are a bit to make and take a few months… for anyone that has canned their own veggies, fruits and condiments…good things come to those who wait.
You can definitely use store bought sweet pickles but if you decide to give it a go this is a must for this potato salad and tuna fish salad. Don’t let this gosh awful picture keep you from making this incredible side dish. And it really is a yellow colored potato salad, because of the mustard added. My sister adds hard boiled eggs to her potato salad and it is so yummy! Totally optional though.
I absolutely love this potato salad when it is fresh and warm. I think that is when it is at its best. Ok, well its pretty good at midnight when you need a snack too. Its been a family fave for many years and for many to come.
Grandma’s Potato Salad is so creamy and its definitely a classic that uses few and simple ingredients, except those dang pickles. Substitute store bought until you get a chance to make some of your own! This will soon be your go to for Potlucks and Summer Holidays too.
Ingredients & Preparation
The Usual Suspects:
- 8 – 10 Medium Russet Potatoes
- 1 Small Sweet Onion (Diced)
- 3/4 Cup Sweet Pickles (Diced) ( I use a family recipe called Candied Pickles) look for the recipe soon!
- 2 Tsp. Yellow Mustard
- 1/2 Heaping Cup Mayonnaise
- Juice from Pickles
The Plan:
- Place the potatoes with jackets on, in a Dutch oven and cover with water.
- Bring to a boil and let simmer until fork tender.
- Drain and let cool.
- Peel and cut into 1 inch cubes.
- Add pickles and onions then toss gently.
- Add the mustard and mayonnaise then toss gently again. You can adjust the mustard and mayonnaise to your tastes.
- Refrigerate until ready to serve.
- Makes 2 quarts of Potato Salad.
Grandmother's Potato Salad
(No Ratings Yet)
Loading...Ingredients
- 8-10 Medium Russet Potatoes
- 1 small sweet onion (diced)
- 3/4 cup sweet pickles (diced)
- 2 Tsp. yellow mustard
- 1/2 cup heaping mayonnaise
- Juice from pickles
Instructions
Place the potatoes with jackets on, in a Dutch oven and cover with water.
Bring to a boil and let simmer until fork tender.
Drain and let cool.
Peel and cut into 1 inch cubes.
Add pickles and onions and toss gently.
Add the mustard and mayonnaise and toss gently again.
You can adjust the mustard and mayonnaise to your tastes.
Refrigerate until ready to serve.
