Granny Clark'S Potato Salad
A creamy, flavorful potato salad with sweet pickles, celery, and eggs, perfect for picnics, potlucks, or family gatherings. It offers a sweet and tangy taste with a creamy texture.
Ingredients
Instructions
- Wash and cook the potatoes with the peels on until tender.
- Let the potatoes cool, then peel and cut into small chunks.
- Add diced sweet pickles, diced celery, diced onion, and diced boiled eggs to the potatoes.
- In a separate bowl, mix sugar, salt, salad dressing, celery seed, and mustard.
- Pour the dressing mixture over the potato mixture and mix well.
- Let the salad set for 1 hour, then refrigerate.
- Best enjoyed the next day after flavors meld.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of Kraft salad dressing or add a dash of Dijon mustard for extra flavor. If you prefer a tangy twist, substitute half of the sweet pickle with dill pickle. You can also experiment with adding chopped hard-boiled eggs for a richer taste. Make sure to adjust the sugar based on your preference, especially if you’re using sweeter pickles.
Serving Suggestions
Serve this potato salad chilled, garnished with a sprinkle of paprika or fresh herbs like dill or parsley. It pairs beautifully with grilled meats or sandwiches, making it a perfect side for summer barbecues. For a complete meal, consider serving it alongside Jamie's Pumpkin Bread for a delightful contrast of flavors.
Storage & Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to three days. If the salad seems dry after storage, consider adding a little more salad dressing before serving. It is best not to freeze this dish, as the texture of the potatoes may change once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Clark'S Potato Salad contains roughly 1439 calories, with 23g protein, 214g carbohydrates, and 56g fat. It is an excellent source of vitamin C (111% of the Daily Value), potassium (103% of the Daily Value), and dietary fiber (70% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1161mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, this potato salad can be made a day in advance. In fact, letting it sit overnight in the refrigerator allows the flavors to meld beautifully, enhancing the overall taste. Just give it a good stir before serving to redistribute the dressing.
What type of potatoes work best for this recipe?
Waxy potatoes, such as red or new potatoes, are ideal for potato salad due to their firm texture that holds up well during cooking. However, you can also use Yukon Gold potatoes for a slightly creamier texture. Avoid starchy potatoes like Russets, as they may become mushy.
Is there a vegetarian version of this potato salad?
Yes! This recipe is already vegetarian, but you can make it even more nutritious by adding chopped bell peppers or peas for added crunch and color. You can also replace the eggs with diced avocado for creaminess without using animal products.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).