Gram’s Potato Salad

Gram’s Potato Salad

Gram’s Potato Salad is a family favorite recipe, I have been eating it as long as I can remember at family events! The recipe has been passed though every generation of my family for decades. Now I am sharing it with you! This creamy potato salad is one of my favorite side dishes. The potatoes are soft, creamy, and well seasoned, and the fresh herbs give it a great flavor. Great for picnics, barbecues, or potlucks, this potato salad will be the star of your next event!

Gram’s Potato Salad is hands down the best potato salad I have ever tried (and I’ve tried a lot)! It’s creamy with just the right amount of tang. Filled with freshness from parsley and dill. Loaded with hardboiled eggs. And has a delicious crunch from chopped onion and celery. I’m going to be bringing this to every barbeque this summer because its just that good and I want all my family and friends to try it!

Ingredients

6-8 medium potatoes, unpeeled
1 bay leaf
1 large onion, diced (or 2 smaller ones)
3 ribs of celery, finely diced
4 hard boiled eggs, chopped
1 Tbsp parsley
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
½ tsp dill (optional)
1 cup mayonnaise
¼ cup vinegar
Salt and Pepper, to taste

Instructions

Cut the potatoes into good 1 inch pieces, or so, think bite size. Place in a large pot, and cover with water. Add a dash of salt. Bring to a boil over medium high heat, cook the potatoes, with the bay leaf, until you can just split them with a fork. This should take about 30 minutes. Drain, and cool the potatoes, remove the bay leaf and discard. In a large mixing bowl, add the diced veggies, eggs, and cooled potatoes.

Mix thoroughly and add your seasonings, mayo and vinegar. Stir completely to incorporate, making sure everything is evenly coated. Cover, and refrigerate, for several hours. Add additional mayo before serving, if needed. Serve cold with your favorite meals!

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