Gramma's Creamy Potato Salad Recipe [The BEST Potato Salad!] - Celebration Generation (2024)

Grandma's Potato Salad

Originally posted July 14, 2010. Updated 5/5/2021

Grandma's Potato Salad - I grew up on this potato salad, and it's still my favourite. The Italian dressing gives it a unique kick of flavour.

This recipe was originally posted last summer.. but with recent weather, BBQs, and a wicked craving for it.. figured it's about time to drag it back to the spotlight!

Lately, I've been on a mission to translate my family favorite "recipes" (no, that's not a misuse of quotation marks!) into actual recipes.

It's a bigger endeavor than it sounds to be - my family writes down recipes like we cook.

By that, I mean that "a handful of" or "some" are used as actual units of measurements, or any indication of actual quantity is left out completely.

We add an ingredient till things look or taste right, which is fine when you're comfortable with what you're doing.. but not so hot for conveying a recipe to my blog readers!

Gramma's Original Potato Salad Recipe

Take, for instance, my Grandma's Potato Salad recipe.

She makes the most amazing potato salad I've ever had, but this is her recipe, in its entirety:

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boil red potatoes, cut in 4
Don't overcook them
Cool them
Put in fridge, cover with italian dressing, let sit overnight
Take them out, add chopped green onion, celery, radishes, eggs (hardboiled and sliced)
Use Hellman's full fat mayo, don't use too much

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See what I'm dealing with? LOL.

The recipe is far too great to NOT share with the world, so here it is! First, though, a pictorial overview of the recipe:

How to Make Gramma's Potato Salad

Wash potatoes and cut into ¾-1" chunks.

Boil potato cubes until tender enough to easily pierce with a fork, but still firm – about 30 minutes. Strain, and place into a large non-metallic bowl.

Pour Italian dressing over warm potato cubes, gently stir to coat, cover and refrigerate overnight.

Several hours before serving, slice green onion, celery, and radishes.

Fold vegetables into potatoes.

Add mayo (¾ cup if you like a drier salad, more if you like it creamier), gently stir until potatoes and vegetables are evenly coated.

Gently fold in the egg slices, season with pepper to taste.

Cover and chill until you're ready to serve it. (Best to chill for at least a few hours!)

Keto Potato Salad

Love this recipe, but need a low carb version?

I've got you covered! Try my Cauliflower Potato Salad, which I designed based on my gramma's original potato salad recipe!

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4.82 from 27 votes

Gramma's Creamy Potato Salad

This is the creamy potato salad that I grew up on, and still my favourite. The Italian dressing gives it a unique kick of flavour.

Prep Time20 minutes mins

Cook Time30 minutes mins

Chilling Time8 hours hrs

Total Time8 hours hrs 50 minutes mins

Course: Side Dish

Cuisine: American, Canadian, Gluten-free, potluck, Summer

Servings: 8 People

Calories: 409kcal

Author: Marie Porter

Ingredients

• 3-5 lbs Red Potatoes Chopped into ¾"-1" Chunks
• 1 ½ Cups Italian Salad Dressing
• 3 Green Onions Thinly Sliced
• 4 Celery Ribs Thinly Sliced
• 8 Radishes Thinly Sliced
• ¾-1 Cup Full Fat Mayo
• 5-6 Large Eggs Hard boiled and sliced
• Ground Pepper

Instructions

• Boil potato cubes until tender enough to easily pierce with a fork, but still firm – about 30 minutes. Strain, and place into a large non-metallic bowl.

• Pour Italian dressing over warm potato cubes, gently stir to coat, cover and refrigerate overnight.

• Several hours before serving, add green onion, celery, and radish slices. Fold into potatoes.

• Add mayo (¾ cup if you like a drier salad, more if you like it creamier), gently stir until potatoes and vegetables are evenly coated.

• Gently fold in the egg slices, season with pepper to taste.

Nutrition

Calories: 409kcal | Carbohydrates: 33g | Protein: 7g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 644mg | Potassium: 876mg | Fiber: 3g | Sugar: 8g | Vitamin A: 244IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 2mg