Grandma's Creamy Potato Salad recipe
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Grandma's Creamy Potato Salad

My maternal grandmother made several different types of potato salad, each specific to different occasions. This wonderful creamy version was the potato salad she always made to accompany her Sloppy Joes. She would vary the recipe slightly from time to time. She would sometimes use mayo, other times salad dressing. And even though she usually used a sweet pickle, she also sometimes used a dill pickle. I'm not sure if it was a matter of taste or simply what was available in the fridge. Our family always enjoyed whichever tasty version she made, but my favorite was with Hellmann's mayonnaise and a sweet pickle.

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Servings: 12 Servings
Total Time (median): tell us

Ingredients


Preparation

In a covered saucepan cook potatoes in boiling salted water for 20 to 25 minutes or until just tender; drain well. When cool enough to handle, peel and cube potatoes. In a large bowl, combine pickles, pickle juice, mayo, sour cream, vinegar, mustard and seasonings. Add potatoes and eggs. Toss lightly to coat. Cover and chill thoroughly, for 6 to 24 hours. Sprinkle with additional paprika before serving, if desired.

Make 12 side-dish servings.


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I recommend pairing it with this recipe.
- suggested by sgrishka

Grandma's Creamy Potato Salad Reviews

100% would make "Grandma's Creamy Potato Salad" again.

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Had this again today. Delicious. The Best potato salad. Kudos to Grandma.

HerbGreenHerbGreen :  : review posted 5w 6d ago.


Potato salad either tastes good, or it doesn't. There's not much in-between. This is good. I'm not real fond of sweet pickles, but potato salad without them just does not taste right (to me). Wifey chopped them up extra fine, she made this dish. We both loved it.

HerbGreenHerbGreen :  : review posted 7w 1d ago.


With this recipe, now I am convinced that your family must be from Virginia. The sweet pickles, salad dressing, light mustard, and paprika are a dead give away. Just reading it I know what this recipe tastes like and I can tell you it is GOOD.

divaliciousdivalicious : comment : review posted 10w 4d ago.


[I made edits to this recipe.]

sgrishkasgrishka :  : review posted 1y 25w ago.


If available, use firm-textured, full-flavored Yukon Gold potatoes. They hold their shape after cooking and won't turn mushy in the salad. Make sure not to overcook the potatoes. Use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potatos, they are done. [I posted this recipe.]

sgrishkasgrishka :  : review posted 1y 25w ago.


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