Great Grandma's Potato Salad Recipe Acornlover – a delicious recipe with baking potatoes, celery, red onion, TB, rice wine vinegar, clove garlic. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a large pot of salted cold water, bring potatoes to boil and then gently simmer potatoes until soft
2
While potatoes are simmering, whisk mustard, vinegar and garlic together, season with salt and pepper, add oil to make a dressing.
3
When potatoes are done, drain and put back into pot and place pot back on burner that has been turned off to evaporate some of the left over moisture.
4
Mix in celery and onions, season with salt and pepper.
5
When potatoes are still hot/warm, pour dressing over and mix in.
6
Some of the potatoes will break apart, this is fine.
7
Add mayo a TB by TB until potatoes are covered evenly, add as much or as little to your taste.
8
Adjust seasonings
9
Chill before serving
257
kcal
Calories
16
g
Fat
25
g
Carbs
4
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 large baking potatoes -peeled and cubed, 1/2 minced celery, 1/3 cup minced red onion, 1 TB Dijion mustard, and more.
Yes, Great Grandma's Potato Salad Recipe Acornlover 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.
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