Grandma’s Old-Fashioned Potato Salad Recipe Is the Best Ever (6 Ingredients) Salads Side Dishes Gluten-free Budget Recipes Vegetables Vegetarian Low Sugar Recipes

Growing up in a house with an excellent cook no doubt spoiled me. There are some foods that I tend not to like because I only like my mom (Mimi)’s version. Her potato salad recipe is one example. As far as I’m concerned, her old-fashioned potato salad recipe is the very best!

This potato salad recipe has simple ingredients, can be made ahead of time, is full of flavor and is large-family approved. I’m happy to share it with you! All you need to make this creamy potato salad recipe is potatoes (read about the health benefits of potatoes), cucumber, red onion, eggs, pimentos and mayonnaise. The potatoes are boiled, cut into cubes and mixed (gently!) with the other ingredients.

Mimi loved adding pimentos to her potato salad. If you're not a fan or don't have them in your pantry, you can leave them out. Pimentos in the jar are mild and sweet. The peppers are roasted, peeled and chopped, then packed in a salt and vinegar brine.

Serve this grandma-approved potato salad as a side dish with your favorite proteins. This family recipe is the perfect potato salad for picnics, cookouts, potlucks or family get-togethers.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 4 hours
Total Time: 4 hours and 45 minutes
Servings: 15

Ingredients

• 5 pounds potatoes
• 1/2 a cucumber, diced small
• 1/2 red onion, diced small
• 3 eggs, diced small
• 4 - 7 ounces (a small or big jar) diced pimentos  
• mayonnaise, to taste (Mimi prefers Hellmann’s Real Mayonnaise)

Here’s how to make it:

1. Boil potatoes with skins, about 30 minutes, or until fork-tender. Drain them and allow them cool for about 30 minutes. Peel and dice potatoes into cubes. Salt them, to taste, after every third potato.
2. Add all other ingredients and mix well. Taste test and add more of an ingredient if you think it needs it. Season with salt and black pepper. (Like many of Mimi’s recipes, she couldn’t tell me exactly how much mayo she uses and says that it’s really a preference thing. I believe 16 ounces is a reasonable place to start. Mimi uses very little black pepper in her potato salad.)
3. Place bowl in fridge and allow to cool for at least 4 hours before serving. Store the potato salad in an airtight container in the fridge. 

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