Heirloom Meals: Savoring Yesterday's Traditions Today

Nana’s Creamy Potato Salad

Nana’s Creamy Potato Salad


  • 5 lbs bag organic red potatoes
  • 1 cup mayonnaise
  • 1/2 cup pickle juice
  • 1 Tbsp sugar
  • 2-3 Tbsp Dijon mustard
  • 5-6 hard boiled egg yolks
  • 1 sweet onion, chopped
  • 3-4 celery stalks, chopped
  • 1/4 cup parsley, chopped
  • Salt & Pepper to Taste
  • Paprika for Garnish
  • Pickle slices, pepper strips and hard-boiled egg rounds for garnish


  1. Place whole potatoes in a pot. Cover with water and boil for 20-30 minutes until soft.
  2. Drain and run cold water over them. Peel and place in a bowl. “Mash” them lightly so you have a combo of potato chunks and mashed potatoes.
  3. Add your onions, celery, and parsley .
  4. In a separate, bowl whisk together the mayo, pickle juice, sugar and mustard. Pour over potato mixture until well coated.
  5. Add salt and pepper to taste.
  6. Mash the egg yolks and add to the potato salad until well incorporated.
  7. Sprinkle with paprika and garnish any way you’d like!
  • Prep time: 20 minutes
  • Cook time: 20-30 minutes
  • Total time: 40 minutes

Yield: 10-12 servings

Categories: Heirloom Recipes

Tags: potato salad, family recipe, heirloom recipe