Grammy’s Potato Salad

Grammy’s Potato Salad – The Original, and the Way I Make It Now

Grammy didn’t mess around. There was no mustard. No scallions. No herbs. Just mayo, potatoes, celery, onion, eggs, salt, and pepper. Everything cut the same. Everything chilled just right. Over the years, I’ve added a few things—flavor boosts, acid, fresh herbs—but the foundation is still hers. So here’s both: the original that taught me how to taste, and the version I make today.

Grammy’s Original Potato Salad

• 2½ lbs red potatoes, skin-on, cubed evenly
• 4 hard-boiled eggs, chopped (see method below)
• ¾ cup mayonnaise
• 2 celery stalks, finely diced
• ¼ cup yellow onion, finely diced
• 1 tsp kosher salt (plus more for boiling)
• ½ tsp black pepper

Instructions – Grammy’s Original

1. Place the cubed red potatoes in a large pot. Cover with cold, salted water by at least an inch.
2. Bring to a boil over medium-high heat, then reduce to a simmer and cook until just fork-tender—about 10–12 minutes. Drain and let cool slightly.
3. In a large bowl, gently fold the warm potatoes with the mayo, diced celery, onion, salt, pepper, and chopped eggs.
4. Cover and chill for at least 2 hours before serving. It’s even better the next day.
5. No garnish. No tweaks. Just like Grammy made it. Respect.

Chef Paddy’s Version (My Memorial Day Bowl)

• 2½ lbs red potatoes, skin-on, cubed evenly
• 4 hard-boiled eggs, chopped (see method below)
• ¾ cup mayonnaise
• 2 tbsp sweet pickle relish
• 1 tsp Dijon mustard (optional)
• 2 tsp pickle juice or apple cider vinegar
• 2 celery stalks, finely diced
• ¼ cup yellow onion, finely diced
• 2 scallions, thinly sliced (optional)
• 1 tbsp chopped fresh dill or chives (optional)
• ¼ tsp celery seed
• 1 tsp kosher salt
• ½ tsp black pepper
• Smoked paprika, for garnish

Instructions – Chef Paddy’s Version

1. Place cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer until fork-tender—about 10–12 minutes. Drain and let cool just slightly.
2. While potatoes are still warm, add them to a large mixing bowl. This is when they soak up the flavor.
3. In a separate small bowl, whisk together the mayo, Dijon (if using), relish, pickle juice or vinegar, salt, pepper, and celery seed. Pour this dressing over the potatoes and gently fold to coat.
4. Fold in the diced celery, onion, scallions, herbs (if using), and chopped hard-boiled eggs. Go gentle—this isn’t mashed potatoes.
5. Transfer to a serving dish, cover, and chill for at least 2 hours. Dust with smoked paprika before serving if you want to honor the old-school finish.

How to Make Perfect Hard-Boiled Eggs

Start with cold water: Place eggs in a saucepan and cover with about an inch of cold water.
Bring to a boil: Bring the water to a rolling boil over high heat.
Boil for 30 seconds, then reduce heat and simmer gently for 11 minutes.
Cool in ice bath: Transfer eggs immediately to an ice bath for at least 10 minutes.
Peel under cool running water for easy peeling.

This method helps prevent the whites from sticking to the shell and makes peeling smoother.

Chef Paddy’s Tip

• Start with Grammy’s rule: every piece the same size. No rough chops. No slop.
• Mix while the potatoes are warm so the flavor soaks in. Chill before serving.
• The extras—relish, Dijon, dill—just give it a little punch. Use them if you want. Leave them out if you're feeling old school.

Let’s cook with heart and hustle.