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The Best Potato Salad Recipe

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This recipe for The Best Potato Salad, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christina O'Dowd
Added: Sunday, May 17, 2009


6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 tsp salt
6 hard-cooked eggs, diced

2 eggs, beaten
1/2 cup white sugar
1 tsp cornstarch
salt to taste
1/2 cup vinegar
1 (5 oz) can evaporated milk
1/4 cup butter
1 tsp prepared yellow mustard
1 cup mayonnaise

1. Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook for about 20 minutes or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl and toss with the onion, celery, 1 tsp of salt and hard-cooked eggs.

2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk and mustard. Cook over medium heat, stirring frequently until thickened, about 10 minutes. Remove from heat and stir in butter. Refrigerate until cool then stir in mayonnaise.

3. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Personal Notes:
Personal Notes:
I have found it best to cook the potatoes already peeled and diced - just be careful not to over cook them - they get mushy!!




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