Grandmaw's Potato Salad

cathy tate


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.


★★★★★ 1 vote

25 Min
20 Min


  • 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

  • 1/2 c
    sour cream
  • 1/2 c
  • 1 Tbsp
  • 1 tsp
    prepared mustard
  • 1/2 tsp
    dill pickle juice
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp

How to Make Grandmaw's Potato Salad


  1. Place 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.
  2. Coarsely chopped eggs, onion and celery. Combine eggs, onion, celery and pickle cubes in a large bowl. Add potaoes. Stir to combine.
  3. In 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.

Printable Recipe Card

About Grandmaw's Potato Salad

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

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