Grandma Essie’s Potato Salad
By Joseph Harris
JUMP TO RECIPE
Difficulty: Easy
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 8 to 10
Ingredients
- 4-6 Yukon gold potatoes or Russet potatoes
- 8-10 boiled eggs, chopped
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- ½ cup sweet or dill relish, to taste
- 3-4 cups Hellmann's mayonnaise (adjust to your texture preferences)
- 1-2 tablespoons yellow mustard
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- salt, to taste
Directions
Scrub, peel, and dice the potatoes into cubes and place them in a large pot. Cover with cold water, add salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
Boil the Eggs: While the potatoes are cooking, place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let sit for 10-12 minutes. Drain and cool in cold water. Once cooled, peel and chop the eggs.
In a large mixing bowl, combine the chopped potatoes, boiled eggs, onion, celery, and relish.
In a separate bowl, mix the mayonnaise, mustard, onion powder, garlic powder, salt, and pepper until smooth.
Pour the dressing over the potato mixture and gently fold until everything is well-coated. Taste and adjust seasoning as needed.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled, garnished with a sprinkle of paprika or fresh herbs if desired.