Grandma's Potato Salad

Shawn Sisler


Not your usual mayonnaise based potato salad, this one is tangier with a bite of its own.


★★★★★ 1 vote

1 Hr
1 Hr


  • 2 lb
    red or russet potatoes
  • 1 medium
    sweet onion or red onion
  • 4 large
    eggs boiled
  • 1 c
    miracle whip dressing
  • 3 Tbsp
    prepared french's yellow mustard
  • 1/8 c
    chopped celery (optional for crunch factor)
  • 1 tsp
    celery seed
  • 1/2 tsp
    dill weed
  • 1/2 jar(s)
    vlasic sweet midgets
  • sprinkle
    paprika or parsley leaves for garnish

How to Make Grandma's Potato Salad


  1. Peel and cut up potatoes into bite sized pieces. Boil until tender but firm enough to pick up with fork. 15-20 minutes. Drain and refrigerate until the rest is prepared.
  2. Boil eggs until done drain and let set in cold water for about ten minutes. Then peel and chop. Place in refrigerator with potatoes.
  3. Chop onion into small pieces. Place in bowl.
  4. Cut sweet midgets into small slices. Place in bowl with onion.
  5. Chop celery into tiny pieces. Place in bowl with onion and sweet midget pieces.
  6. In bowl with chopped onion, pickles, and celery mix Miracle Whip, mustard, celery seed and dill weed until thoroughly mixed. Add to potatoes and eggs, mixing gently so the potatoes and eggs don't break up. Let chill for at least an hour, preferably 3-4 hours. Sprinkle with Paprika, or top with parsley leaves as garnish.

Printable Recipe Card

About Grandma's Potato Salad

Course/Dish: Potato Salads

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