Potato Salad

user image icon


0 reviews

Potato Salad

Prep 1 m

Cook 15 m

Ready In 16 m

6 Servings

555 Calories


"This 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."

ingredient image icon


  1. 6 medium potatoes

  2. 1 small onion, finely chopped

  3. 1 cup celery, chopped

  4. 1 teaspoon salt

  5. 6 hard-cooked eggs, diced

  6. 2 eggs, beaten

  7. 1/2 cup white sugar

  8. 1 teaspoon cornstarch

  9. salt to taste

  10. 1/2 cup vinegar

  11. 1 (5 ounce) can evaporated milk

  12. 1 teaspoon prepared yellow mustard

  13. 1/4 cup butter

  14. 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 teaspoon 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 the butter. Refrigerate until cool, then stir in the 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.

 Related Recipes

Spicy Watercress Salad

Pretzel Dogs

Asian Chicken Salad Subs