World's Best Potato Salad
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
6 medium
Potatoes1 small
Onion (finely chopped)1 cup
Celery (chopped)1 cup
White Sugar1 tsp
Cornstarch1 cup
Vinegar140 g
Evaporated Milk (can)1 cup
Butter1 cup
MayonnaiseDirections:
1
Place the potatoes into a large pot, and fill with enough water to cover
2
Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork
3
Drain
4
Cool, peel and dice
5
Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs
6
While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan
7
Stir in the vinegar, milk, and mustard
8
Cook over medium heat, stirring frequently, until thickened, about 10 minutes
9
Remove from heat, and stir in the butter
10
Refrigerate until cool, then stir in the mayonnaise
11
Stir the dressing into the bowl of potato salad gently until evenly coated
12
Chill several hours or overnight before serving for best flavor