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Embrace The Unseen

Grandma's Potato Salad

A creamy, tangy potato salad that’s simple, comforting, and perfect for picnics, BBQs, or any springtime meal.
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Course: Salad, Side Dish
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2-3 russet potatoes or yellow potatoes, boiled, cooled, and chopped into 1-inch cubes
  • 2 celery stalks chopped
  • 2 green onions chopped
  • 2 tbsp hamburger dill pickles chopped (reserve some pickle juice for the dressing)
  • 4-6 hard boiled eggs chop 3–4 for the salad, save the remaining 2 for garnish
For the Dressing
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1-2 tbsp yellow mustard
  • 2 tbsp reserved pickle juice
  • 1 tsp paprika
  • Salt and pepper to taste

Method
 

  1. Boil the potatoes in salted water until tender. Cool completely, then chop into cubes.
  2. Boil the eggs, peel, chop 3–4, and reserve the rest for topping.
  3. Combine potatoes, celery, green onions, pickles, and chopped eggs in a large bowl.
  4. Mix the dressing ingredients and gently toss with the potato mixture.
  5. Chill for at least 1 hour. Garnish with reserved eggs before packing. Just cut them into halves and place them on top of the salad. For a pretty presentation, sprinkle a little more paprika.

Notes

I suggest tasting the dressing before mixing it into the salad so you can make necessary adjustments if need be.  
You can also use more or less of the veggies depending on your personal preference. 
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