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World's Best Potato Salad

This best-ever potato salad is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.

  • 6 medium potatoes
  • ½ cup white sugar
  • 2 large eggs, beaten
  • 1 teaspoon cornstarch
  • salt to taste
  • 1 (5 ounce) can evaporated milk
  • ½ cup vinegar
  • 1 teaspoon prepared yellow mustard
  • ¼ cup butter
  • 1 cup mayonnaise
  • 6 large hard-cooked eggs, diced
  • 1 small onion, finely chopped
  • 1 cup celery, chopped
  • 1 teaspoon salt

  1. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool.
  2. While the potatoes are cooking, whisk together sugar, 2 beaten eggs, and cornstarch in a saucepan; season with salt.
  3. Stir in milk, vinegar, and mustard. Cook and stir over medium heat until thickened, about 10 minutes. Remove from heat and stir in butter. Refrigerate until cool, then stir in mayonnaise.
  4. Peel and dice potatoes. Transfer to a large bowl; toss with hard-cooked eggs, onion, celery, and 1 teaspoon salt.
  5. Stir dressing gently into the bowl of potato salad until evenly coated. 
  6. Chill before serving, 3 hours to overnight.

Recipe Tip
To make hard-boiled eggs, place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from the hot water, cool, and peel.

Recipes by Kaye Lynn

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