Grandma Ruth’s chunky potato salad is a cherished family recipe that has been passed down through five generations. My Great Grandma Ruth was a pretty remarkable lady. Besides growing up on a farm, raising four children, and faithfully loving and serving the Lord, she was a great cook who made everything from scratch.
My mom has memories of going to Grandma Ruth’s farm and watching her kill a chicken, pluck it, and then fry it for dinner. Though we don’t kill our own chickens, her recipes remain a treasured legacy.
One of my absolute favorites is her chunky potato salad. My mom has been making this potato salad my whole life, and I have never tasted a better version. There are so many different kinds of potato salad, but I like Grandma Ruth’s best because it’s creamy, chunky, and crunchy from all the pickles. I regularly get cravings for it, especially on warm, sunny days.
Let me show you my Great Grandma’s chunky potato salad secret:
How to Make Grandma Ruth’s Chunky Potato Salad
Making Grandma Ruth’s chunky potato salad is simpler than you might think, and the results are well worth the effort. The key is balancing creamy, chunky textures with just the right amount of crunch and tang.
Step 1: Wash and Boil the Potatoes
First, wash and scrub 6 medium-sized Russet potatoes. Be sure to get all the dirt off so that the water they boil in doesn’t become murky. Grandma Ruth left the skins on the potatoes because it results in a tender spud but doesn’t entirely lose its shape when mashed. Set the potatoes in a large pot covered in water and heat the water until boiling with the potatoes inside.
Continue to boil them at a rolling boil until the insides are tender. This will probably take about 30-35 minutes. I use a fork to test their doneness. If it slides in easily all the way to the middle of the potato, I know they are finished.
Step 2: Prepare the Red Bell Pepper and Pickles
Meanwhile, chop up 1/2 of a red bell pepper and a cup full of dill pickles. Here’s a big secret: use Claussen pickles only! They have the best flavor and most crunch of any pickle because they are not cooked.
Because they are not cooked, you will find them in the refrigerator section of the grocery store rather than in the pickle aisle. Crunch in an otherwise creamy potato salad is a happy texture change when eating this side dish.
Step 3: Peel and Chunk the Potatoes
Once the potatoes are finished boiling, the skins should slide off easily if you want to discard them. But if you like potato skins in your potato salad, just cut them up into small chunks. Leave them chunky.
Step 4: Hard Boil the Eggs
Now, hard boil 4 eggs. Put the eggs in a small saucepan covered with 1 inch of water. Turn the heat on and bring it to a boil. Once at a rolling boil, cover them and remove them from the heat.
Let them sit for 8-10 minutes in the hot water. Then, drain the eggs and let them sit in ice-cold water before peeling them. If you help, here’s a quick video tutorial.
Sometimes, if I want to save a step, I put the eggs in boiling potato water, let them boil for 3 minutes, and then let them sit for 4-5 minutes. But if you are new to hard-boiling eggs, make sure to do this as a separate step.
Once you’ve peeled the eggs, chop them up.
Step 5: Mix the Salad Ingredients
Add the eggs to the bowl with the potatoes, pickles, and red bell peppers.
To the potatoes, add a heaping cup of mayonnaise (I prefer Best Foods or Hellmans Mayonnaise), 1/4 cup of yellow mustard, and 2 teaspoons of Worcestershire sauce. Then, put in 1/2 teaspoon of Kosher salt and 1 teaspoon of freshly black pepper.
Mix it well so everything is thoroughly combined.
Step 6: Add the Pickle Juice
Now, here is Grandma Ruth’s other chunky potato salad secret: Claussen dill pickle juice! Add about 1/4 cup of the pickle juice from the jar. This adds a bit of tang and extra flavor that you just can’t find in any store-bought potato salad.
Step 7: Let It Cool and Serve
Let the chunky potato salad cool in the fridge for several hours, preferably overnight. I think it tastes even better on the second day once the flavors have begun to meld together. But I do admit to eating this while it is still warm. It’s just that my mouth starts salivating for that tangy pickle taste, and I just can’t wait until it cools.
Chunky Potato Salad Serving Suggestions
If you take this chunky potato salad to a potluck or backyard BBQ, everybody is going to ask you for the recipe! It is unforgettable and absolutely one of my favorite foods!
Need some ideas for the main course? I love Grandma Ruth’s chunky potato salad next to a hot sandwich made from slow-cooked 4-ingredient chuck roast. I have also served it next to red pepper jelly and coffee-crusted ham and Crockpot buffalo drumsticks. And speaking of ham, wouldn’t this make a great addition to your Easter menu?
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