Sweet …Tangy….Potato Salad
It’s picnic time! And you know what that means—everyone’s looking for a delicious, crowd-pleasing side dish. Gram’s Sweet and Tangy Potato Salad is always the star of the table. Made with a creamy, cooked dressing that’s both sweet and tangy, this potato salad recipe takes a classic summer staple and gives it a flavorful twist.
This beloved family recipe has been passed down through generations, always served in what became known as “the potato salad bowl.” Friends and family ask for it by name, and once you bring it to a picnic or potluck, you’ll be getting requests forever. If you’re a fan of picnic-perfect side dishes, you might also enjoy my homemade macaroni salad!
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Why You’ll Love This Potato Salad
Easy to make with pantry staples
Made with a cooked sweet and tangy dressing
Classic ingredients like potatoes, celery, onion, and hard-boiled eggs
Creamy, flavorful, and perfect for picnics or cookouts
Tastes even better after chilling in the fridge
What Makes This Potato Salad Special?
Most potato salad recipes rely on mayonnaise alone for creaminess. But Gram’s version takes a nostalgic turn by using a homemade cooked dressing—a simple mix of eggs, vinegar, sugar, and a few pantry staples. The result? A potato salad that’s richer, more flavorful, and absolutely unforgettable.
Cooking your potatoes
Cooking the potatoes for potato salad requires a watchful eye to ensure that they are cooked perfectly and have the right texture. Potatoes should be washed and scrubbed clean before boiling in salted water until they are just tender. I prefer to cook the potatoes whole with the skin on. Many people peel and dice the potatoes before cooking, either method works. Overcooking the potatoes can cause them to become mushy undercooking the potato will cause them to be hard which both can ruin the dish. Cook your potatoes until they are fork tender. Drain your potatoes and peel and dice when they are cool enough to handle.
Making the dressing
Cooking the dressing only takes a few extra minutes…..and is well worth it! There are only a few ingredients…. sugar, eggs, vinegar, flour, water, salt and pepper. Whisk these together and cook over medium heat stirring constantly until its thick and creamy, then add your butter. Once cooled add the mayonnaise and toss with your potatoes, celery, onion and egg.
This sweet-tangy potato salad is well worth the little extra time to make! Give it a try and let me know what you think!!
Ingredients You Need:
potatoes russet or yukon gold or white
onion
celery
hard boiled eggs
sugar
eggs
flour
apple cider vinegar
water
salt
pepper
butter
mayonaise
How To Make This Potato Salad
Wash Potatoes and place in large stock pot. Cover Potatoes with water and 1 Tbs. salt. Bring to boil and boil potatoes until fork tender, about 20 minutes or so depending on your potato size.
Dice your onions, celery and hard boiled eggs.
Remove potatoes from water and cool. While potaoes are cooling in a 2 quart saucepan whisk together sugar and the 2 eggs, add flour, water, and vinegar and cook over medium heat stirring constantly until thickened. Remove from heat and add the Tbsp of butter salt and pepper. Cool and add the mayonnaise.
Peel and dice your potatoes into a large bowl. Add your chopped onions, celery and hard boiled eggs. Toss with your dressing. Cover and refrigerate at least 4 hours.
Easy Grilled Corn Salad Recipe
Apparel for foodies & grillers
Gram’s Famous Potato Salad
Ingredients
- 5 pounds potatoes russet or yukon gold or white
- 1 medium onion
- 3 stalks celery
- 6 hard boiled eggs
Instructions
- Wash Potatoes and place in large stock pot. Cover Potatoes with water and 1 Tbs. salt. Bring to boil and boil potatoes until fork tender, about 20 minutes or so depending on your potato size.
- Dice your onions, celery and hard boiled eggs
- Remove potatoes from water and cool. While potaoes are cooling in a 2 quart saucepan whisk together sugar and the 2 eggs, add flour, water, and vinegar and cook over medium heat stirring constantly until thickened. Remove from heat and add the Tbsp of butter salt and pepper. Cool and add the mayonaise.
- Peel and dice your potatoes into a large bowl. Add your chopped onions, celery and hard boiled eggs. Toss with your dressing.
- Cover and refrigerate at least 4 hours.