I finally did it. I took a stab at making my grandma’s famous potato salad, and I think I nailed it. Her recipe is legendary in our family. And while I could never make it as well as she did, I couldn’t imagine not having it anymore. So I dug out her handwritten recipe and tried it.
I’m going to share it here because I love the way she wrote it with such detailed and funny notes. It cracks me up that she referred to the cost of the celery seed, because her thriftiness is one of the things I loved most about her.
I remember watching Grandma cut ingredients into the tiniest pieces without even looking. She was a pro!
Really the only thing I changed was to use real mayonnaise instead of Miracle Whip. I wasn’t sure if she used regular mustard or mustard powder, but I used powder and I think regular mustard would work just fine.
I always thought it was the pickle juice that was the secret ingredient. But now I think it’s the egg-to-potato ratio, which makes her recipe like a combination of egg salad and potato salad. When I took the bowl out of the fridge after mixing it up, the smell made me tear up. It was just like hers. I love how a recipe can do that for you.
Here’s another kind of unusual thing — have you ever boiled whole russet potatoes with the skins on? I wasn’t sure I’d be able to get the potatoes cooked without being too mushy, but it worked just fine. I tested them with a fork a few times until they seemed soft. Actually one potato completely fell apart, so I just tossed it and used one less egg.
I like that you can adjust the recipe for how many people you’re feeding. Grandma always had a HUGE bowl of potato salad in her fridge, but we didn’t need quite that much. I’m excited to make it again for our next potluck or family gathering!
- 8-10 medium-sized russet potatoes
- 8-10 hard boiled eggs
- 1/4 cup green onions, or 1/2 cup white onion, finely chopped
- 2-3 tablespoons sweet gherkins, chopped (about 1 or 2 pickles)
- 2 tablespoons pickle juice
- 1.5-2 cups mayonnaise
- 2 teaspoons dried mustard
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1 teaspoon sugar
- Boil potatoes with the skin on until they are soft when you poke them with a fork. Make sure you season your water with a little salt.
- When your potatoes are cool, chop them into small pieces. Peel and chop your hard boiled eggs into small pieces, too.
- Add onions, pickles, and pickle juice. Then mix in your mayonnaise. Add enough so it's moist but not soupy.
- Add seasonings and stir to combine. Taste the potato salad, and if it needs a little more of anything, now's the time to add it!
- Cover and refrigerate for 6-8 hours before serving.