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Grandma's potato salad.
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5 from 3 votes

Grandma's Potato Salad With Mustard and Eggs

Colorful, easy to prepare, and absolutely delicious: the best potato salad you will ever have!
Prep Time20 minutes
Cook Time10 minutes
Cooling Time30 minutes
Total Time1 hour
Course: Salad, Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 6 portions
Calories: 194kcal
Author: Elle John


  • 500 g Baby New Potatoes or preferred potatoes
  • 3 Eggs
  • 1 Red Onion
  • 1 Carrot
  • 2 Celery Sticks
  • 3 tablespoon Mayonnaise
  • 2 tablespoon Olive Oil
  • ½ tablespoon Wholegrain Mustard or American if preferred
  • Salt and Pepper to taste


Prepare the potatoes

  • Bring a large saucepan of water to the boil and salt generously.
  • Reduce the heat so that the water is lightly simmering, and add the potatoes to it.
    Cook until they are easily pierced in the middle with a fork and ready.
  • As soon as the potatoes are ready, drain them from the water and allow them to cool down completely. Once cold, halve or quarter, depending on the size of the potatoes.

Prepare the vegetables

  • Except for the potatoes, all the other ingredients should be chopped about the same size, so that they mix well.
  • Boil the eggs and, as soon as they are cooked, cool them down in some ice water; once cool, peel them and then chop them.
  • Peel and chop the onion in dice and, OPTIONAL, bathe for 10 minutes in a bowl of ice water, then drain and allow to dry well spread out on a clean tea towel.
  • Peel and chop the carrots; OPTIONAL: you can lightly boil the carrots for 3-4 minutes, so as to eliminate most of its raw flavor, if unliked, while still maintaining some crunch.
  • Wash and peel the celery, then chop it to size.
  • Place potatoes and chopped vegetables in a large mixing bowl; choose a bowl that allows you to easily mix the salad, not one that just fits it.

Prepare the creamy potato salad dressing

  • In a bowl, mix the mayonnaise, olive oil, mustard, salt and pepper until you reach a homogenous and creamy dressing.
  • Add the dressing to the vegetables and mix until all of the vegetables are covered with it; to do so and avoid mashing the vegetables, insert the spoons from the side of the bowl, then lift towards the centre.
  • Taste for seasoning and adjust if needed; serve and enjoy!


  • Storage: This creamy potato salad will keep in the fridge in an airtight container for up to three days. 
  • Grandma's potato salad is not suitable for freezing. 
  • Cook the potatoes until fork tender in the center. While cooking, only simmer them, so that they don't crush into each other too much and become mushy. 
  • Baby potatoes have a soft skin and don't need peeling, however, any kind of potatoes can be used and peeled if preferred. 
  • Use American mustard instead of wholegrain if preferred. 
  • Ingredients can be easily added, removed, or substituted. Great additions are dill pickle relish, diced crispy bacon, ham, pepperoni, roast chicken, and cubed cheddar cheese. 
  • Great herbs and spices to add to the mix are sweet or smoked paprika, crushed red pepper flakes, chives, spring onions, scallions, parsley, dill, tarragon, or cilantro [fresh coriander]. These can be used fresh or dry, as well as mixed to combine a unique seasoning. 


Calories: 194kcal | Carbohydrates: 18g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 99mg | Potassium: 446mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1826IU | Vitamin C: 18mg | Calcium: 31mg | Iron: 1mg