grandmaw's potato salad
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.
prep time
25 Min
cook time
20 Min
method
Blend
yield
8 serving(s)
Ingredients
- 1 pound potato, peeled and cubed
- 6 large hard boiled eggs - chopped
- 1/4 cup 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 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon milk
- 1 teaspoon prepared mustard
- 1/2 teaspoon dill pickle juice
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
How To Make grandmaw's potato salad
-
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.
-
Step 2Coarsely chopped eggs, onion and celery. Combine eggs, onion, celery and pickle cubes in a large bowl. Add potaoes. Stir to combine.
-
Step 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.
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