Grandma’s Potato Salad with Parsley & Chives

This post is gonna be a quick one! No fancy photos, no long drawn out narrative about Grandma’s Potato Salad — just a simple note and Grandma’s recipe itself!

My Mom used to say, a meal without a potato isn’t a meal, it’s just a snack.  So, to round out all of your 4th of July snacking, add my Grandma’s Potato Salad to your picnic menu! I promise you, Grandma’s Potato Salad comes together in 30 minutes (minus chill time). I timed it myself, actually, while preparing it for a work potluck the other morning before heading into the office.

Grandma’s Potato Salad is different than others you may have had in the past. It’s not heavy on the mayo nor is there any mustard involved. It has a sweet, tangy dressing, a bit of saltiness and a burst of fresh herbs that make it ridiculously unique and beyond delicious. This recipe is one my Grandma Greene used to make all the time and the only potato salad I truly enjoy – thusly naming it, Grandma’s Potato Salad.

The recipe for Grandma’s Potato Salad requires some unique ingredients not found in other potato salads such parsley, chives and celery seed (find it in your grocer’s spice aisle). The dressing is comprised of a bit of mayo (hey – I said it wasn’t heavy on the mayo, not that there wasn’t any mayo), sugar, white vinegar and salt. There’s the addition of celery for a bit a crunch and diced hard-boiled egg to tie it all together.

This recipe screams summertime and what better way to kick-off summer than including it in your 4th of July plans!

Grandma's Potato Salad

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 12 cups

Ingredients Method Notes

Ingredients

  

• 6 medium sized potatoes peeled and cubed into 1/2 pieces
• 1 small yellow onion finely diced
• 4 stalks of celery finely diced
• 1/4 cup parsley chopped
• 2 tablespoons fresh chives chopped
• 3 hard-boiled eggs
• 1/3 cup mayo
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• 2 teaspoons salt divided
• 1/2 teaspoon celery seed*

Method

 

1. Bring a large pot of water to boil and add 1 teaspoon of salt
2. Once boiling, add the diced potatoes and boil until cooked through but still firm (about 10 minutes)
3. Drain the potatoes and set aside to cool until ready to mix with the other ingredients & dressing
4. While the potatoes are cooking prep the other ingredients and make the dressing
5. To make the dressing, whisk together the mayo, white vinegar, remaining 1 teaspoon of salt, sugar and celery seed until the sugar is dissolved, then set aside
6. In a large bowl, combine the diced celery, onions, and cooled potatoes
7. Pour the dressing over the potatoes then gently fold in the diced egg, parsley, and chives
8. Season with additional salt as needed
9. Chill for at least 2 hours before serving*

Notes

*Add additional mayo in 1 tablespoon increments as needed should the salad look a bit dry. The potatoes tend to soak up the dressing at times.