Grandma's Potato Salad

5 from 10 votes

This Old Fashioned Potato Salad is quick and easy to make for a crowd, or an everyday meal. The dressing gives a wonderful creamy texture to this dish. There is nothing quite like a homemade potato salad as an accompaniment to a delicious meal.

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Prep Time:10

Cook Time:15

Total Time:25

Equipment

1 Large Mixing Bowl
1 Small Mixing Bowl
1 Set of Measuring spoons
1 Set of Measuring cups
1 or 2 cooking pots or sauce pans with lids
1 Paring knife
1 vegetable peeler
1 Colander

Ingredients

3 eggs hard boiled, peeled and finely chopped
2 lbs potatoes (5 to 6 medium sized) peeled and cut into 1 inch cubes
1 cup mayonnaise
1 tsp salt
¼ tsp black pepper
1 tsp sugar
1 tbsp vinegar white

Instructions

Cover eggs with salted water in a sauce pan and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes. Drain and rinse with cold water to let eggs cool. Set aside.
Cover potato cubes in salted water in a large pot and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes. Drain in a colander, and rinse with cold water. Place cooked potatoes in a mixing bowl and cool in the refrigerator.
Peel and finely chop hard boiled eggs. Gently mix into potatoes, and return bowl to refrigerator to cool.
To make potato salad dressing: In a small bowl combine mayonnaise, salt, pepper, sugar, and vinegar. Mix until creamy. Add to potatoes and gently toss. Refrigerate until chilled.

Notes

Store Potato Salad in an airtight container in the refrigerator for up to 3 days.

Nutrition information is an estimate,
calculated by an online nutrition calculator.

Nutrition

Course: Brunch, Dinner, Lunch, Main Course, Salad, Side Dish

Cuisine: American, German

Diet: Gluten Free, Low Lactose, Vegetarian

Servings: People

Calories: 219kcal