Grandmas potato salad


This recipe is an adaptation of grandma's potato salad recipes, that I have learned as a child and passed on to others. You can adapt the ingredients to suit your taste. The main focus is on a strong taste and smell of dill which is one of my favorite herbs and goes beautifully with potatos.

Things You'll Need:

  • 3 pounds of potatoes
  • 2 hard boiled eggs
  •  2 tsp. dried dill
  • 2 thinly sliced medium dill pickles
  • 2 tbsp. red wine vinegar
  • 1 tbsp. diced crispy bacon
  • 1 tbsp. diced celery
  • 1 tbsp. diced carrot 
  • 3 tsp. dill juice
  • 3 tbsp. mayonnaise
  • 1 tsp. prepared horseradish
  • 1 tbsp. Greek yogurt
  • Salt to taste
  • 1 tsp. ground black pepper
  • 1 tbsp. capers


Step 1

Boil the , washed, peeled and 1/2" cubed chopped potatoes for 30 minutes, until cooked but slightly firm. Prepare eggs to hard boiled consistency. Normally the eggs are placed in water and brought to a boil on medium high heat, approximately 10 minutes, total time. Remove and set aside.

Step 2

Mix in a bowl: remaing ingredients including mayonnaise, Greek yogurt, horseradish, dill weed, pickles, dill juice , red wine vinegar, salt and pepper. Leave at room temperature until potatoes and eggs are ready. Taste for flavor, add more of ingredients if needed.

Step 3

Add the warm potatoes to the mixing bowl. Fold in all ingredients, add any meat or vegetable ingredients to this dish.

Step 4

Place the old fashioned grandma's potato salad on a serving platter. Sprinkle with small capers. Top with thinly sliced oranges and lime and a sprig of fresh thyme.