Celiac Safe,  food

Grandma Howitt’s Potato Salad

AKA: the only kind worth eating!

I don’t tend to gravitate toward just any potato salad. Homemade or store bought: I’ll have a bite or two here and there, but I can definitely skip it all together.

Unless it’s Grandma Howitt’s potato salad – then all bets are off and move outta my way!

I will have seconds…possibly thirds…and I’m not sorry about it!

I know many others who feel this way. In fact, at a wedding where we knew a large batch of this potato salad had been contributed for the meal, we insisted the gals on dinner duty bring it out for us (before the other variety had been completely eaten up).

That’s right! We were obnoxious, and held up the line. We were met with heavy sighs, eye rolls and what I assume were some heated words behind closed doors…but we were quick to brush it all off when the BEST stuff came out.

And I share it here with you today out of sheer love.

Because it’s the best and the best should absolutely be shared!

Props to my aunt for taking the time to figure out the measurements on this one…because you all know grandma doesn’t measure when she cooks: it’s all done by taste!

My aunt is not only capable of some kitchen wizardry but she’s a fabulous artist as well. Check her out at A Piece of Lisa

Oh! Do you follow me on social media? If you haven’t already – follow me on Facebook and Instagram for other little 3 under 3 in 15 months tidbits you won’t find anywhere else!

Grandma Howitt’s Potato Salad

The only kind worth eating!
Cook Time 40 mins
Course Side Dish
Cuisine American
Servings 10 servings


  • 6 RED potatoes skins on
  • 6 eggs hard boiled
  • 1/3 white onion
  • 1 cup miracle whip
  • 3 tbsp yellow mustard
  • 1/3 tsp celery salt
  • 1/4 tsp pepper
  • 1/4 tsp salt


  • Scrub potatoes, cut into quarters and boil in salted water until soft (about 20 min)
  • Boil eggs until hard (I start my eggs in cold water and start the timer for 20 min once it starts to boil)
  • Once potatoes and eggs are done, allow them to cool, then remove skins from potatoes and shells from eggs
  • Run potatoes, eggs and onion over a grater for a shredded potato salad (or chop very tiny if that is your preference)
  • Gently stir miracle whip, mustard, celery salt, salt and pepper into potato/egg/onion mixture
  • Adjust seasonings to taste (I generally add a touch more salt) and allow to cool several hours before serving


If you can make this about 24-hours ahead of time the flavors will really come together and create an extra delicious side dish that pairs well with all grilled meats!
Keyword celiac safe, gluten free, grilling sides, Side Dish


  • Lisa A

    Yes, I remember that wedding buffet! LOL!

    I think I did a pretty good job on the recipe. I had been ‘winging it’ like my mom for many years, but a friend who’s husband HATES potato salad LOVED this one, and asked for the recipe. She came over and we made it together and I measured my ‘eyeballing’. (Truth be told, I still do the ‘eyeball’ method when I make it).

    Anyway. It’s a great recipe…nothing fancy, but perfect. I’ve never served it without getting rave reviews.

    Also, thanks for sharing the link to my website!

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