1-Getting started on this Grandma Potato Salad is like stepping into a cozy kitchen memory it’s straightforward and rewarding. Begin by filling a large pot with cold water and adding in those 3 pounds of Yukon Gold potatoes, skin on. If you like, toss in 1 teaspoon of kosher salt to give them a subtle boost as they cook.

2-Bring the water to a boil and let the potatoes simmer for 30-35 minutes until they’re fork-tender, then drain and let them cool until you can handle them safely. Once cooled, peel the skins and cut the potatoes into ½ to ¾ inch squares, then pop them into a big bowl and sprinkle with 3 tablespoons of white vinegar. Give it a gentle toss and let it sit for 15-20 minutes to soak in that tangy flavor.

3-Next, mix in the diced veggies and eggs: add 2 diced celery stalks, 6 diced green onions, and your 5 chopped hard-boiled eggs to the potato mix. In another bowl, whisk together the dressing 1 ½ cups of sweet mayonnaise-based dressing, 1 tablespoon of yellow mustard, 1 ½ teaspoons of celery seed, ¾ teaspoon of kosher salt, and ¾ teaspoon of freshly ground black pepper. For tips on nailing those hard-boiled eggs, visit this easy resource.

4-Now, fold that dressing into the potato mixture carefully so you don’t mash the eggs. Top it off by slicing any remaining eggs and sprinkling with paprika, then chill the whole thing for at least 1 hour or even overnight for the best taste. If you’re looking for more salad ideas to pair with this, try our pasta salad recipe for a fresh twist on sides.