Grandmaw's Potato Salad

cathy tate

By
@cathylynne29

This recipe comes from trial and error. I've taken bits and pieces from memories of the potato salads that I had throughout the years from my grandmother, my aunts, my friends and blended them into a potato salad that my family enjoys today.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
25 Min
Cook:
20 Min
Method:
Blend

Ingredients

1 lb
potato, peeled and cubed
6 large
hard boiled eggs - chopped
1/4 c
dill pickle cubes - less if desired
1 medium
onion, chopped - more or less as desired
2 medium
celery stalks - chopped less if desired

DRESSING:

1/2 c
sour cream
1/2 c
mayonnaise
1 Tbsp
milk
1 tsp
prepared mustard
1/2 tsp
dill pickle juice
1/4 tsp
sugar
1/4 tsp
salt
1/4 tsp
pepper

Step-By-Step

1Place potatoes in a large sauce pan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and set aside to cool.
2Coarsely chopped eggs, onion and celery. Combine eggs, onion, celery and pickle cubes in a large bowl. Add potaoes. Stir to combine.
3In a medium bowl, combine sour cream, mayonnaise, milk, mustard, pickle juice, sugar, salt and pepper. Mix well. Pour over the potato mixture, stir to combine. Refrigerate at least 1 hour before serving.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Southern