Grandma Mary’S Potato Salad Recipe

Name: Grandma Mary’S Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds Red Potatoes Boiled And Peeled; 3 whole Eggs, Hard Boiled, Sliced, Divided Use; 1/2 whole Onion, Chopped; 2 stalks Celery, Chopped; 2 whole Carrots, Chopped; 4 whole Radishes, Finely Sliced; 1/2 whole Red Pepper, Chopped; 1 cup Salad Dressing (mayo Or Miracle Whip); 3 Tablespoons Mustard; 2 teaspoons Sugar; Salt And Pepper, to taste; Paprika (optional)

Servings: persons

4 pounds Red Potatoes Boiled And Peeled
3 whole Eggs, Hard Boiled, Sliced, Divided Use
1/2 whole Onion, Chopped
2 stalks Celery, Chopped
2 whole Carrots, Chopped
4 whole Radishes, Finely Sliced
1/2 whole Red Pepper, Chopped
1 cup Salad Dressing (mayo Or Miracle Whip)
3 Tablespoons Mustard
2 teaspoons Sugar
Salt And Pepper, to taste
Paprika (optional)

1
1. Chop the boiled and cooled potatoes into a small to medium dice.
2
2. Mix potatoes, 2 of the eggs and all of the vegetables in a large serving bowl.
3
3. In a separate bowl make dressing by mixing remaining ingredients (everything else except the paprika).
4
4. Use as much or as little dressing as you like, to reach your desired salad consistency.
5
5. Mix dressing into potatoes, eggs and vegetables carefully so potatoes are not mashed.
6
6. Arrange the last egg on top and sprinkle everything with paprika.
7
7. Refrigerate for at least 4 hours for best results.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 pounds Red Potatoes Boiled And Peeled, 3 whole Eggs, Hard Boiled, Sliced, Divided Use, 1/2 whole Onion, Chopped, 2 stalks Celery, Chopped, and more.

Yes, Grandma Mary’S Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grandma Mary’S Potato Salad

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