Great Grandma's Easy Potato Salad
A simple potato salad that's been handed down through 3 generations. Creamy, tangy, and easy to make ahead, this potato salad is a perfect side for grilling, picnics, or a simple family dinner.
Servings: 6
Calories: 252kcal
Ingredients
- 4 yellow, red, OR white waxy potatoes
- 3 hard cooked eggs
- 1/2 Cup dill pickle, diced 1 large
- 1/2 Cup black olives, sliced
- 1/2 Cup mayonnaise
- 1 Tbs yellow mustard
- 1 Tbs pickle juice
- 1/2 Tbs lemon juice
- 1/4 tsp kosher salt Plus extra for boiling
- 1/4 tsp black pepper
Instructions
- Dice potatoes, keeping size uniform. Place in pot and cover in cold water. Add several large pinches of salt. Bring to a boil and cook until tender. Potatoes are done when they are tender to a knife, but not so soft that they crumble.
- Peel and dice hard cooked eggs. Dice pickles and olives.
- Drain potatoes, and spread on a baking sheet to cool. When cool, place in large bowl and add hard cooked eggs, olives, and pickles.
- Measure out mayo, mustard, lemon juice, pickle juice, salt and pepper into bowl. Gently fold until creamy and well incorporated without breaking up the potatoes too much.
- Taste and adjust salt and pepper as needed. Cover and refrigerate.
- Serve cold with fresh chopped chives and/or fresh cracked black pepper
Notes
*If you don't have lemon juice, adding an extra 1/2 tablespoon of pickle juice will work.
Nutrition
Calories: 252kcal | Carbohydrates: 16g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 101mg | Sodium: 602mg | Potassium: 511mg | Fiber: 3g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 4mg