This classic southern potato salad recipe was handed down from my grandma to my mom and was a staple in our house every summer. I just made it for the first time recently and with the first bite, I was instantly transported back to all kinds of happy memories from my childhood. It’s simple, creamy, and full of flavor. It goes perfectly with every kind of cookout food: burgers, hot dogs, bbq, you name it!
Also, this recipe is kind of hilarious. You know how I usually have a lovely, hand-written recipe card that's part of my family history that I share with you? Well here is my recipe card this time:
This recipe has truly been handed down by word of mouth. By which I mean, in this case, word of text. It's something everyone in my family just *knows.* I'm sure Mom would have taught me this family staple if she was here. But I asked my dad for the recipe over text and this is what I have for posterity! I love it. This recipe comes from my dad's mom, who was very loosey-goosey with her recipes. (Remember Quanto Basto, from my Date Night Steak post?) It's so very her. If I had the chance to ask her about this recipe, I'm sure she would just tell me, "Just add in these ingredients until it feels right!" That's kinda what Dad said in the text above.
Another funny thing is that I'm pretty sure my mom's mom had a potato salad recipe too, but my mom preferred this one. This is the recipe she would make summer after summer, for cookouts and vacations and summer BBQs. Once you know the quantities (which I will tell you, never fear!) it's not that hard at all. This is a simple, southern-style potato salad that's rich and wonderful and will keep for a good long while in your fridge. Hello leftovers and easy weeknight dinners! Ok, you ready to get into it?
Begin with your potatoes, the most important ingredient! Take four medium russet potatoes, wash them, and chop them into bite-size pieces. For this recipe, you don't need to peel them! Potato skins are delicious and that's where all the nutrients are anyway!
Bring a large pot of salted water to a boil and then dump your chopped potatoes in. Boil them for 10 minutes and then strain and put them into the fridge to cool. You can work on the rest of the salad while your potatoes are chillin'.
Next, finely dice 4 stalks of celery and 1 yellow onion and hard-boil 4 eggs (need help hard-boiling? Check out my handy guide in this post!) Once the eggs are cooked and cool, dice those up as well.
Now it's time to make your dressing! In Dad's text above, he said 8 oz of each of the main dressing ingredients...but he said that was too much. I experimented and found that 1/3 cup of each was perfect! So mix together 1/3 cup of Miracle Whip, 1/3 cup of mayonnaise, and 1/3 cup of Marzetti's Slaw Dressing. I should note that I didn't have high hopes of finding Marzetti's in the grocery store, but it was actually no problem! Once that's all mixed together, add in 2 tablespoons of sweet relish. Then salt and pepper to taste. I don't really have proportions for you here, just as much as feels right to you. I can tell you, I kind of went hog wild with the salt and pepper!
As my dad said (and my mom would say!) the key to this great recipe is the dressing!
Ok, your potatoes should be cool by now! Mix them with the chopped onions, celery, and eggs. (My husband prefers this without the celery. So if you have picky-eating kids or husbands, feel free to omit the celery!) Now, take your pre-blended dressing and mix that into the dry ingredients. Pop your potato salad in the fridge and let it cool for at least an hour. And there you have it! Done! It's so easy, right?
I served this potato salad with bbq pulled pork on a bun and some sliced watermelon. But it would be great with burgers, hot dogs, brats, grilled chicken, or any other kind of cookout food!
This potato salad is perfect for any old night, in any season. But it's particularly perfect in the summer and EXTRA perfect for a 4th of July cookout. So if you're reading this blog when it first came out, hop to it! Get your patriotism on and make some delicious potato salad. USA!!
I hope you like this recipe as much as I do! Let me know what you think in the comments below! XOXO
Grandma's Potato Salad
Ingredients
4 russet potatoes
4 stalks of celery
4 hard-boiled eggs
1 medium yellow onion
2 tablespoons of sweet relish
1/3 cup of mayonnaise
1/3 cup of Miracle whip
1/3 cups of Marzetti's slaw dressing
salt and pepper to taste
Directions
Chop the potatoes into bite-sized pieces. No need to peel.
Bring a large pot of salted water to a boil. Add the chopped potatoes to the boiling water and boil for 10 minutes. Strain and chill.
Finely chop the celery, onion, and hard-boiled eggs.
Once potatoes are cool, combine with chopped vegetables and eggs.
Make the dressing: mix the mayonnaise, Miracle whip, and slaw dressing with the sweet relish. Add salt and pepper to taste and mix to combine.
Add the dressing to the dry ingredients and mix to combine.
Chill for at least 1 hour.
Serve and enjoy!
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