Nana's Potato Salad Recipe

Name: Nana's Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: My nana used to make this in the summertime and we would eat it while it was still warm; it is one of my favorite recipes.; About 5 large potatoes; peeled, cubed and boiled; one medium onion, chopped; one stalk of celery, chopped; 2 tbsp. butter or margarine; 1/4 cup raisins, chopped; about 1/4 cup fresh dill, chopped; about 1 tsp. dried rosemary; 1/4 cup mayonnaise; 3 tbsp. extra virgin olive oil; 1/4 cup apple cider vinegar; salt and pepper to taste

Servings: persons

My nana used to make this in the summertime and we would eat it while it was still warm; it is one of my favorite recipes.
About 5 large potatoes; peeled, cubed and boiled
one medium onion, chopped
one stalk of celery, chopped
2 tbsp. butter or margarine
1/4 cup raisins, chopped
about 1/4 cup fresh dill, chopped
about 1 tsp. dried rosemary
1/4 cup mayonnaise
3 tbsp. extra virgin olive oil
1/4 cup apple cider vinegar
salt and pepper to taste

1
Boil the peeled and cubed potatoes until fork tender.
2
While the potatoes boil, sweat the onions and the celery in butter until soft and translucent; do not brown.
3
Drain potatoes.
4
While still warm, add the ingredients slowly, being sure not to mash the potatoes.
5
Mix thoroughly.
6
Serve warm or cold.
7
The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens.
8
Therefore, Food Network cannot attest to the accuracy of any of the recipes.

255

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: My nana used to make this in the summertime and we would eat it while it was still warm; it is one of my favorite recipes., About 5 large potatoes; peeled, cubed and boiled, one medium onion, chopped, one stalk of celery, chopped, and more.

Yes, Nana'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.

That's it — enjoy your meal!

Nana's Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions