Old Fashioned Creamy Potato Salad
- Ready In:
- 8hrs
- Ingredients:
- 16
- Serves:
-
8-10
ingredients
- 8 -10 medium red potatoes (cooked until fork tender and cooled slightly then chopped)
- 6 hard-cooked eggs (peeled and chopped)
- 5 green onions, chopped
- 1 small yellow onion, finely chopped
- 2 stalks celery, finely diced
-
DRESSING
- 2 eggs
- 1⁄2 cup white sugar
- 1 teaspoon cornstarch
- 1 teaspoon seasoning salt (or use 1/2 teaspoon white salt)
- 1⁄3 cup cider vinegar
- 1⁄2 cup milk
- 2 -4 teaspoons prepared yellow mustard
- 2 1⁄2 tablespoons butter
- 1⁄2 teaspoon black pepper (or to taste)
- 1⁄2 teaspoon garlic powder (if you are a garlic-lover then use 1 teaspoon)
- 1 1⁄2 cups mayonnaise (can use up to 2 cups)
directions
- For the dressing; in a saucepan combine 2 eggs with sugar, cornstarch and seasoned salt or white salt.
- Add in cider vinegar, milk and mustard (start with 2 teaspoons mustard you may add in more later) whisk until smooth.
- Set heat to medium and bring to a simmer; cook whisking frequently for about 10 minutes or until hot and bubbly.
- Add in butter and stir until melted.
- Refrigerate until semi-cooled, then stir/whisk in the mayonnaise until completely combined.
- Add in garlic powder and black pepper (you may adjust the garlic, mustard and black pepper to taste) if desired.
- Place the cubed potatoes in a large bowl, then add in chopped eggs, green onions, yellow onion and celery; mix to combine.
- Pour the dressing over and toss with a large spatula to combine.
- Cover and refrigerate for a minimum of 8 hours or up to 24 hours.
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