Grandma's Old-Fashioned Potato Salad
A creamy potato salad that is the perfect side dish.
Equipment
- Large mixing bowl
- Large pot for boiling
- knife
- Cutting Board
Ingredients
- 6 Medium sized Russet potatoes - boiled and chopped
- 12 Large eggs - boiled, peeled, chopped
- 1 Cucumber, diced
- 4 Large dill pickles, diced
- 1 cup Mayo
- ½ cup Yellow Mustard
- 2 tablespoon Celery seed
- Salt and pepper to taste
Instructions
- Start with boiling the potatoes and eggs. Boil the potatoes for 25 minutes or until you can easily poke them with a fork. Boil the eggs for 15 minutes and then place in ice cold water.
- When potatoes and eggs are cool, skin potatoes if desired and peel eggs.
- Dice potatoes, pickles, cucumbers and eggs.
- Add all veggies, eggs, sauces and seasonings into a large bowl.
- Mix all ingredients together. Serve immediately or chill then serve.
Notes
Variations:
- Feel free to substitute Russet potatoes with your desired potato of choice.
- Add in additional vegetables or seasonings, according to your liking.
Tried this recipe?Let us know how it was!