Pantry Savvy
Grandma’s Creamy Classic Potato Salad

side dish

Grandma’s Creamy Classic Potato Salad

The ultimate creamy potato salad made with Yukon Gold potatoes, tangy mustard, sweet relish, and fresh dill—perfect for any gathering!

Prep

20 min

Cook

20 min

Total

40 min

Add to meal plan

Ingredients

Serves4

Grandma’s Creamy Classic Potato Salad

  • 1.25 lb Yukon Gold potatoes or Klondike Goldust potatoes
  • 0.5 cup Mayonnaise
  • 0.25 cup refrigerated sweet pickle relish
  • 0.5 tbsp yellow mustard or 1 part yellow + 1 part Dijon
  • 0.25 tbsp Apple Cider Vinegar
  • 0.25 tbsp celery seeds
  • 0.125 tsp Paprika
  • 1.25 count hard-boiled eggs, peeled and chopped
  • 0.75 count celery stalks, diced
  • 0.125 cup sweet onion, diced
  • 0.25 tbsp fresh chopped dill
  • 0 count salt and pepper (to taste)
Servings: 4−+
Register to add ingredients to a shopping list

Cooking Instructions

  1. 1

    Prepare Potatoes

    Cut potatoes into quarters and place in a large stockpot. Fill with cold water until it covers potatoes by 1 inch. Set over high heat and bring to a boil. Add 1 tablespoon salt and cook for 13-15 minutes until fork tender.
  2. 2

    Make Dressing

    In a medium bowl, mix mayonnaise, sweet pickle relish (including juices), mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth.
  3. 3

    Prepare Other Ingredients

    Chop hard-boiled eggs, celery, onions, and dill while potatoes cook.
  4. 4

    Mix Salad

    Drain potatoes and remove loose peels. Chop into 1/2-inch chunks. Place in a large bowl. Gently mix in the dressing until it coats the potatoes well. Stir in eggs, celery, onions, and dill. Adjust salt and pepper as needed.
  5. 5

    Chill

    Cover potato salad and refrigerate for at least 4 hours, or ideally overnight, for best flavor.

Make dinner one less decision.

Add this recipe to an existing meal plan, or start a new one.

Create a meal plan

Grandma’s Creamy Classic Potato Salad

Prep: 20 min · Cook: 20 min · Total: 40 min · Servings: 4

Ingredients

Grandma’s Creamy Classic Potato Salad

  • 1.25 lb Yukon Gold potatoes or Klondike Goldust potatoes
  • 0.5 cup Mayonnaise
  • 0.25 cup refrigerated sweet pickle relish
  • 0.5 tbsp yellow mustard or 1 part yellow + 1 part Dijon
  • 0.25 tbsp Apple Cider Vinegar
  • 0.25 tbsp celery seeds
  • 0.125 tsp Paprika
  • 1.25 count hard-boiled eggs, peeled and chopped
  • 0.75 count celery stalks, diced
  • 0.125 cup sweet onion, diced
  • 0.25 tbsp fresh chopped dill
  • count salt and pepper (to taste)

Instructions

  1. Prepare Potatoes — Cut potatoes into quarters and place in a large stockpot. Fill with cold water until it covers potatoes by 1 inch. Set over high heat and bring to a boil. Add 1 tablespoon salt and cook for 13-15 minutes until fork tender.
  2. Make Dressing — In a medium bowl, mix mayonnaise, sweet pickle relish (including juices), mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth.
  3. Prepare Other Ingredients — Chop hard-boiled eggs, celery, onions, and dill while potatoes cook.
  4. Mix Salad — Drain potatoes and remove loose peels. Chop into 1/2-inch chunks. Place in a large bowl. Gently mix in the dressing until it coats the potatoes well. Stir in eggs, celery, onions, and dill. Adjust salt and pepper as needed.
  5. Chill — Cover potato salad and refrigerate for at least 4 hours, or ideally overnight, for best flavor.