Gramma's Creamy Potato Salad
This is the creamy potato salad that I grew up on, and still my favourite. The Italian dressing gives it a unique kick of flavour.
Prep Time20 minutes mins
Cook Time30 minutes mins
Chilling Time8 hours hrs
Total Time8 hours hrs 50 minutes mins
Course: Side Dish
Cuisine: American, Canadian, Gluten-free, potluck, Summer
Servings: 8 People
Calories: 409kcal
Author: Marie Porter
- 3-5 lbs Red Potatoes Chopped into ¾"-1" Chunks
- 1 ½ Cups Italian Salad Dressing
- 3 Green Onions Thinly Sliced
- 4 Celery Ribs Thinly Sliced
- 8 Radishes Thinly Sliced
- ¾-1 Cup Full Fat Mayo
- 5-6 Large Eggs Hard boiled and sliced
- Ground Pepper
Boil potato cubes until tender enough to easily pierce with a fork, but still firm – about 30 minutes. Strain, and place into a large non-metallic bowl.
Pour Italian dressing over warm potato cubes, gently stir to coat, cover and refrigerate overnight.
Several hours before serving, add green onion, celery, and radish slices. Fold into potatoes.
Add mayo (¾ cup if you like a drier salad, more if you like it creamier), gently stir until potatoes and vegetables are evenly coated.
Gently fold in the egg slices, season with pepper to taste.
Calories: 409kcal | Carbohydrates: 33g | Protein: 7g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 644mg | Potassium: 876mg | Fiber: 3g | Sugar: 8g | Vitamin A: 244IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 2mg