Grandma Ruth’s Creamy Egg Salad

It’s summer and picnic time. And there is nothing better at a picnic than potato salad. I remember when I was young, sitting on a blanket, spoon and fork in hand, just waiting for Grandma Ruth’s potato salad. There was just something about the rich creaminess of it that my pallet followed for years. It was so good served up with a cup of Kool Aide and a barbecued burger or hotdog. Funny the things you remember about your childhood.

I still make this potato salad to this day and often have it for lunch or dinner. It’s a great thing that Grandma’s recipes were passed down. Without them, I don’t think I ever could have recreated it. Still, it’s not a perfect recreation and never will be. But I have to tell you, it’s as close as it gets.

Give Grandma Ruth’s potato salad recipe a try. As always, let us know what you think.

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Grandma Ruth’s Creamy Egg Salad

Author: Cook n' Share Cooking Method: Cooking, Mixing Cuisine: American, British, European Courses: Lunch, Main, Snack Recipe Keys: 30 Minute Recipes Kids S snacks

Difficulty: Intermediate Prep Time 15 mins Cook Time 15 mins Rest Time 15 mins Total Time 45 mins

Servings: 4 Calories: 220

Best Season: Summer

Description

Grandma Ruth used to make her potato salad with a few simple ingredients. She used potatoes from the garden, mayo, onions, salt, and pepper. For some reason, it was the best potato salad I have ever had. To this day, I make it up a number of times during the summer. 

Ingredients

Servings

• 5 medium potatoes, cut in half (You can use just about any potato. I always use russet.)
• 2 large eggs, hard boiled
• ¹⁄₂ cup mayo (Use the mayo of your choice.)
• 4 medium stocks of green onions, chopped
• 1 tsp dijon mustard
• ¹⁄₂ tsp salt
• ¹⁄₂ tsp ground black pepper

Instructions

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1. Boil the potatoes until they are fork tender. Place in a bowl and put them in the fridge for half and hour to an hour. Actually, overnight is the best.

2. After the potatoes have cooled completely, cut them into cubes. The size of the cube is up to you. Add them to a mixing bowl. 

3. Peel and slice the hard boiled eggs and add them to the potato salad along with the mayo, green onions, dijon mustard, salt, and pepper. Stir until everything is well combined.

   Remember, you can add the spices of your choice if you wish.

4. Chill, plate, and serve your delicious Grandma Ruth's potato salad. 

Nutrition Facts

Servings 4

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Amount Per Serving

Calories from Fat 220kcal

% Daily Value *

Total Fat 10.2g16%

Saturated Fat 2.2g12%

Cholesterol 23mg8%

Sodium 410mg18%

Total Carbohydrate 18g6%

Dietary Fiber 2.1g9%

Sugars 7g

Protein 3g6%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.

Note

As mentioned earlier, you can use the potatoes of your choice. A spud with the least starch is the best. Also, add the spices of your choice. I have added the bare bones that Grandma added, but the sky is the limit. I should mention that instead of dijon mustard, she added prepared mustard.

Keywords: Potato Salad, Potato and Egg Salad, Picnic, Side Dish