There’s something about a family recipe that makes food taste even better. Gram’s Sweet-Tangy Potato Salad is one of those cherished dishes that instantly takes me back to summer picnics at Grandma’s house. I can still picture Gram in her cozy kitchen, stirring a pot on the stove to make her secret sweet and tangy dressing from scratch. This isn’t your average potato salad – it’s a picnic side dish loaded with nostalgia and flavor. With tender potatoes, crunchy bits of celery and onion, and a creamy homemade salad dressing that’s both sweet and tangy, this recipe turns a classic summer staple into something truly special.
Grab a comfy seat and let’s chat about this beloved potato salad. Whether you’re looking for summer recipes to round out your BBQ menu or just craving a bowl of old-fashioned comfort, Gram’s got you covered. By the end of this post, you’ll know exactly why this sweet-tangy potato salad has everyone begging for the recipe – and how to make it step by step. Let’s dive in!
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Why You’ll Love Gram’s Sweet-Tangy Potato Salad
Even Better Chilled: Gram’s potato salad tastes amazing fresh, but it tastes even better after chilling. Letting it sit in the fridge for a few hours (or overnight) makes the flavors mingle and intensify. It’s one of those dishes that’s worth the wait – the cold, creamy potato salad on a hot day is just irresistible.
Unforgettable Flavor: The sweet and tangy dressing really sets this potato salad apart. It’s a unique cooked dressing (Gram’s secret!) that gives a perfect balance of creamy sweetness and zesty tang. You won’t find this flavor in any store-bought salad, that’s for sure.
Picnic-Perfect Side Dish: This is a crowd-pleasing picnic side dish that fits right in at summer cookouts, family reunions, and Fourth of July barbecues. It’s hearty, satisfying, and pairs well with everything from grilled burgers to hot dogs.
Simple, Homey Ingredients: You don’t need anything fancy – just basic ingredients from your pantry and fridge. We’re talking potatoes, eggs, celery, onion, vinegar, etc. (the good old classics!). It’s easy to make with pantry staples, which means you can whip it up anytime.
Made with Love (and Memories): My family has passed this recipe down through generations. Every bite feels like a warm hug from Gram, and we even have a special large bowl that we’ve dubbed “the potato salad bowl” because it’s the only thing we ever serve this salad in! It’s a family-favorite potato salad that comes with a story, making it even more special.
Ingredients You’ll Need
No complicated ingredients here – just wholesome, classic components that come together for this delicious potato salad. Here’s what you’ll need to gather for gram’s sweet-tangy potato salad
- Potatoes: The star of the show! Gram usually uses russet or Yukon Gold potatoes for their fluffy yet tender texture. Any all-purpose potato (white or golden) works well. These will be cooked and provide the hearty base of our salad.
- Hard-Boiled Eggs: A traditional potato salad addition. Chopped hard-boiled eggs add extra creaminess, protein, and that old-fashioned picnic vibe. (Plus, Gram would never make potato salad without adding eggs – it’s just how our family does it!)
- Celery: Chopped celery gives a satisfying crunch in each bite. It brings fresh flavor and keeps the texture interesting.
- Onion: A bit of finely diced onion ( white or yellow is great) adds a zesty bite. It balances the sweetness of the dressing. If you’re an onion lover, go ahead and toss in a little extra, or use red onion (my favorite!) for a milder flavor and a pop of color.
- For the Sweet-Tangy Dressing: This is a cooked homemade dressing that makes Gram’s potato salad legendary. You’ll need eggs, sugar, flour, apple cider vinegar, water, butter, plus some salt and pepper for seasoning. And of course mayonnaise – we’ll stir that in after cooking to make the dressing creamy. These simple pantry ingredients transform into a silky, sweet-and-sour dressing that coats every potato beautifully.
Note: You might notice something unusual here – yes, we use a little flour and we cook part of the dressing! Don’t worry, I’ll walk you through it. This old-fashioned technique is what gives the salad its signature sweet-tangy flavor and luscious texture.
How to Cook Potatoes for Potato Salad
Cooking the potatoes just right is key to a perfect potato salad. You want them tender but not falling apart. Here’s how Gram cooks the potatoes, along with some pro tips to ensure they come out perfect:
- Prep the Potatoes: First, wash and scrub your potatoes to remove any dirt. You can peel them now or leave the skins on – Gram often boiled the potatoes whole with the skins for more flavor, then peeled after cooking. If you prefer to peel and cut them into chunks before boiling, that works too. The important thing is to keep the pieces uniform in size so they cook evenly.
- Boil in Salted Water: Place the potatoes in a large pot and cover them with cold water. (Starting with cold water helps them cook evenly all the way through.) Add a generous pinch of salt to the water – this seasons the potatoes from the inside out. Bring the pot to a boil over medium-high heat.
- Simmer Until Tender: Once boiling, reduce the heat a bit and let the potatoes simmer. Cook until the potatoes are fork-tender – meaning a fork can slide into the potato easily. This usually takes about 15-20 minutes for medium-sized whole potatoes (less time if you chopped them). Keep an eye on them; you don’t want them mushy. Pro Tip: Check frequently by poking a potato with a fork. If the fork meets a little resistance in the center, give them another minute or two. If potatoes overcook, they can get too soft and make your salad mushy.
- Drain and Cool: Carefully drain the hot water off the potatoes. If you boiled them whole with the skins on, let them cool until you can handle them comfortably. The skins will peel off fairly easily once the potatoes are warm (not piping hot). If you boiled already peeled/cut potatoes, just let them cool in a colander or spread them out on a baking sheet to let excess steam evaporate.
- Dice into Bite-Sized Pieces: Once cooled enough, chop the potatoes into bite-sized chunks (if you haven’t already). I like about 1-inch pieces – small enough to get coated with dressing, but not so small that they turn to mush when stirred. Now you have perfectly cooked, tender potatoes ready for the salad.
Pro Tips for Potato Perfection:
- Don’t rush the cooling step. Mixing mayonnaise or dressing with piping hot potatoes can cause the dressing to separate or become oily. Let those spuds cool down a bit first.
- If you have time, you can even cook the potatoes a day ahead and refrigerate them. Cold cooked potatoes are firm, making mixing easier, and it ensures your salad is nice and cold from the start.
Making the Sweet and Tangy Dressing
Now for the magic step that makes this potato salad stand out – the sweet-tangy homemade dressing. Unlike many potato salads that just stir in mayo and mustard, Gram’s sweet- tangy potato salad recipe involves cooking a simple dressing on the stovetop. It only takes a few minutes and it’s so worth it!
Here’s how to make the dressing:
- Whisk the Base Ingredients: In a small saucepan (off the heat), whisk together the following: eggs (yes, raw eggs – they will cook, don’t worry!), sugar, flour, apple cider vinegar, water, plus a pinch of salt and pepper. Whisk until you have a fairly smooth, well-combined mixture. It might seem like an unusual mix, but this is the secret sauce (literally!) that gives the salad its sweet and tangy kick.
- Cook into a Custard: Place the saucepan on the stove over medium heat. Cook this mixture, stirring constantly. Don’t walk away – keep whisking the whole time so the eggs don’t scramble and the flour doesn’t clump. In about 5-7 minutes, as it heats up, the mixture will thicken into a creamy, pudding-like consistency. You’ll know it’s ready when it’s smooth, thick enough to coat the back of a spoon, and you see gentle bubbles. Pro Tip: If you have a cooking thermometer, you’re aiming for about 160°F to ensure the eggs have cooked through and the dressing base has thickened properly.
- Add Butter and Cool: Remove the pan from heat and immediately stir in the butter. The butter will melt and blend in, adding a silky richness. Let this cooked mixture cool down to room temperature. You can transfer it to a bowl to cool faster (sometimes I set the bowl in a larger bowl of ice water to speed it up, because I’m excited for potato salad!).
- Stir in Mayonnaise: Once the cooked base has cooled, stir in the mayonnaise. Mix it well until you have a smooth, creamy dressing. That’s it – you’ve made a luscious homemade dressing from scratch! Give it a little taste – it should be sweet, tangy, and irresistibly creamy.
You might be thinking: “Cooked dressing, really?” Yes! This old-fashioned method, common in Gram’s day, gives a depth of flavor you just can’t get by mixing cold ingredients alone. The vinegar and sugar turn into a tangy syrup, and the egg thickens it to a custard – it really makes a difference. When you blend in the mayo at the end, you get the perfect creamy coating for our salad.
Assembling Your Potato Salad
Now that you have tender potatoes, a bowl of diced eggs and veggies, and that sweet-tangy dressing ready, it’s time to bring everything together. Assembling the potato salad is easy:
- Combine the Main Ingredients: In a large mixing bowl, gently add your cooked, diced potatoes. Then toss in the chopped hard-boiled eggs, celery, and onion.
- Add the Dressing: Pour that beautiful sweet-and-tangy dressing over the potato mixture. Make sure you scrape out every drop of goodness from the saucepan or bowl – you don’t want to leave any of that flavor behind.
- Fold Together Gently: Using a spatula or large spoon, gently fold the dressing into the potatoes and veggies. Take your time and stir from the bottom, lifting the ingredients up and over. The goal is to coat everything without mashing the potatoes too much. (A few little mashed bits are fine – they actually make the dressing creamier – but we still want nice chunks of potato in each bite.)
- Season and Taste: Now, give it a taste test! Gram always taught me to taste as you go. If you think it needs a bit more salt or pepper, add it now and give a gentle stir. You should taste that perfect balance of sweet, tangy, and savory in each bite.
- Chill the Salad: Transfer the mixed potato salad into your serving bowl (or a storage container) and cover it. Gram’s advice: Make this salad ahead of time if you can. Pop it in the refrigerator for at least a few hours before serving. Chilling not only makes it nice and cold (so refreshing on a hot day!), but it also lets the flavors meld together beautifully. Trust me, this potato salad gets even better after a good chill.
Once your potato salad has had time to chill, it’s ready to serve. I love to use our family’s “potato salad bowl” for a nostalgic touch. Sometimes I’ll sprinkle a little paprika on top or garnish with a few extra celery leaves or egg slices to make it look as good as it tastes. Now gather everyone around and watch this dish disappear – it’s always the star of the picnic table!
Storage Tips for Potato Salad
If you’re lucky enough to have leftovers of Gram’s Sweet-Tangy Potato Salad (we usually don’t – it gets devoured every time!), here’s how to store it and keep it tasting great:
- Refrigerate Promptly: Because this potato salad has eggs and mayo in it, you’ll want to get it into the refrigerator within 2 hours of serving (and sooner if you’re outdoors on a hot day). Transfer it to an airtight container or cover the bowl tightly with plastic wrap. It will keep well in the fridge for about 3 to 4 days.
- Keep it Chilled When Serving: When you’re serving this salad at picnics or BBQs, try to keep the bowl of potato salad on ice or at least in the shade. Keeping it cold not only maintains that delightful creamy texture, but also ensures it stays food-safe. If it’s out at room temperature for more than an hour or two (especially in summer heat), be cautious and get it back in the fridge.
- Make it Ahead: This is a fantastic make-ahead side dish. You can make the entire potato salad the night before and let it chill overnight. In fact, the flavor deepens as it sits, so it might taste even more delicious on day two. Just give it a stir before serving. If it seems a bit dry after a day (sometimes potatoes absorb a lot of the dressing), mix in an extra spoonful of mayo or a small splash of milk to revive the creaminess.
- No Freezing: Potato salad doesn’t freeze well – the mayonnaise can separate and the potatoes might become mushy or grainy once thawed. It’s best to enjoy this dish fresh and refrigerated. (Trust me, you won’t have trouble finishing it within a few days!)
Pro Tips for Perfect Potato Salad
To ensure your potato salad turns out absolutely perfect every time, here are some extra tips and tricks Gram taught me over the years:
- Choose the Right Potatoes: If you like a creamier, slightly fluffier potato salad, russet potatoes are a great choice – they’re starchy and really soak up that dressing. If you prefer a firmer texture that holds its shape, go for Yukon Gold or even red potatoes. Gram wasn’t too picky; she often used whatever potatoes she had on hand, and it always turned out delicious.
- Season As You Go: Layering flavor is key. Add salt to the cooking water for the potatoes so they get seasoned from the inside out as they cook. Later, taste the salad after mixing and adjust the salt, pepper, or even add an extra dash of vinegar for more tang if needed. A well-seasoned potato salad is a truly flavorful potato salad.
- Don’t Overcook (or Undercook) the Potatoes: We’ve all been there – mushy potatoes or hard, crunchy ones can spoil the salad. Boil the potatoes just until fork-tender. Overcooked potatoes can turn to mush when you mix everything, while undercooked chunks will be unpleasantly firm. Keep a close eye and test them as you cook for that perfect texture.
- Cool Ingredients Before Mixing: Avoid mixing everything together piping hot. Let the boiled potatoes cool down and let the cooked dressing base cool before you add the mayo. This prevents the mayonnaise from getting oily or the dressing from curdling. Cool ingredients mix into a smoother, creamier salad.
- Customize to Your Liking: While Gram’s recipe is perfect as-is, feel free to make it your own. Some folks love to stir in a spoonful of sweet pickle relish or a squirt of yellow mustard for extra zing. You could chop up some dill pickles or even throw in crispy bacon bits for a fun twist. Want a bit of heat? A pinch of cayenne or some diced jalapeño can spice it up. Think of this recipe as a solid base for your creativity.
- Garnish for Presentation: For that picture-perfect presentation, garnish your potato salad before serving. A light sprinkle of paprika or a few sprigs of fresh dill or parsley on top can make it look as wonderful as it tastes. Gram would sometimes lay a few slices of hard-boiled egg on top as decoration. After all, we eat with our eyes first!
By following these tips, you’ll nail the perfect potato salad texture and flavor every single time. Potato salad is one of those classic picnic side dishes that’s pretty forgiving once you know the basics, so don’t be afraid to experiment and find your own signature touch.
I hope you’re feeling inspired to whip up a batch of Gram’s Sweet-Tangy Potato Salad. This recipe isn’t just about mixing potatoes and dressing – it’s about sharing a piece of my family’s summer tradition with you. Every creamy, tangy forkful of this salad reminds me of joyful times we spent together at picnics and backyard barbecues. I’m so excited for you to experience that homemade goodness for yourself.
Go ahead and give this sweet and tangy potato salad a try at your next picnic, potluck, or weekend cookout. I guarantee it will become a new favorite in your rotation of summer recipes. And remember, it tastes even better chilled – it’s worth waiting for that first cold, flavor-packed bite!
If you do make this recipe, I’d love to hear how you liked it. Feel free to leave a comment below to let me know if Gram’s potato salad was a hit at your table (and if you made any tasty tweaks of your own). Happy picnicking, and enjoy every creamy, sweet-tangy bite! What Makes This Potato Salad Special?
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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.