This Old Fashioned Potato Salad is the best! Just like grandma’s potato salad, this recipe is creamy and made with mayonnaise, sour cream, and hard-boiled eggs. Perfect for occasions in the great outdoors!
Grandma’s Potato Salad
If you’re looking for a recipe for old-fashioned potato salad, then look no further. This recipe is straight from my grandma and reminds me of my experiences at her house when I was a little girl. Grandma’s potato salad is a must-have year-round!
Perfect for holidays and picnics outside, this creamy potato salad is the perfect addition to warm weather.
Old fashioned potato salad made with egg is a little different than the classic potato salad recipes, but guess what? You definitely will not regret adding the hard-boiled eggs. The eggs truly make this recipe well-rounded and extra hearty!
Why You’ll Love Creamy Potato Salad
- Only 40 minutes start to finish
- 9 ingredients
- Flavorful & easy
- Makes a large batch
- Great for holidays, potlucks, and picnics
Sour Cream Potato Salad Ingredients
POTATOES: For this recipe, I like to use red potatoes. The buttery flavor of the red potatoes is just so good, and the texture is perfect for potato salads.
EGGS: Make sure the eggs are hard-boiled and chopped before starting this recipe. It will make your life much easier!
SOUR CREAM: Any kind of sour cream will work for this recipe.
MAYONNAISE: I like to use real mayonnaise as it provides the best flavor.
ONION: Either a yellow or white onion will work for this recipe.
PICKLE: Don’t you love a dill pickle? It truly transforms this potato salad. My grandma always added this!
GARLIC POWDER: Such a simple ingredient that you probably already have in the pantry.
CELERY SALT: Don’t skip out on this ingredient. The perfect addition for flavor!
PEPPER: Freshly cracked black pepper is best, but ground pepper is also okay!
How to Make Old Fashioned Potato Salad
BOIL THE POTATOES: First, boil the potatoes until tender.
COMBINE: Next, combine the boiled eggs, sour cream, mayonnaise, onion, pickle, garlic powder, and celery salt. Add the potatoes.
CHILL: Chill the creamy potato salad in the refrigerator for at least two hours or overnight before serving.
SERVE: Serve cold and enjoy!
Tips for the Best Old Fashioned Potato Salad
- Make sure the potatoes are fully cooked. If they are not cooked all the way, then they will be crunchy rather than tender.
- Peel the potatoes before boiling them.
- For an extra touch, garnish this potato salad with fresh parsley.
- Keep the salad refrigerated until ready to serve.
To make sure the extra starch is removed from the potatoes, it is recommended to rinse them after boiling. This also allows the potatoes to stop cooking.
You can keep this old fashioned potato salad in an airtight container in the refrigerator for 5-7 days.
I like to use red potatoes for sour cream potato salad, but golden potatoes are good, too.
It’s fine to add anything you normally like to potato salad. Some crispy bacon would be great. Green onions and other fresh herbs are a lovely compliment to the potato salad with sour cream too!
Looking for More Delicious Recipes?
- Pepperoni Pasta Salad
- Panzanella Salad with Mozzarella
- Beer Can Chicken
- BBQ Chicken
- Grilled Corn Salad with Tomato and Avocado
Old Fashioned Potato Salad
- 3 pounds red potatoes scrubbed and cut into bite sized pieces
- 4 hard boiled eggs chopped
- 1 cup sour cream
- ¾ cup real mayonnaise
- ¼-⅓ cup finely chopped onion
- ¼ cup finely chopped dill pickle
- ½ teaspoon garlic powder
- ½ teaspoon celery salt
- Seasoned salt to taste
- In a large pot boil potatoes just until tender. Don’t overcook the potatoes or they can become mushy and loose their shape. When the potatoes are tender drain and let cool for about 15 minutes.
- While the potatoes are cooling combine the eggs, sour cream, mayonnaise, onion, pickle, garlic powder and celery salt in a large bowl. Add in the potatoes and stir gently to combine.
- Chill covered in the refrigerator for at least 2 hours and even overnight before serving.
- STORAGE: This can be kept in the refrigerator for up to 5-7 days.
- I prefer to use red skinned potatoes because they can hold their shape better than russet potatoes. You can also substitute in yukon gold potatoes.
- I like to make this potato salad the day before so it has time for the flavors to meld together.