WORLD’S BEST POTATO SALAD

WORLD’S BEST POTATO SALAD

“This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing.”


6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 tsp. salt
6 hard-cooked eggs, diced
1 tsp. cornstarch
salt to taste
½ cup vinegar
1 (5-oz.) can evaporate
1 tsp. prepared yellow mustard
¼ cup butter
1 cup mayonnaise


Place the potatoes in 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. salt, and hard-cooked eggs.

While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in 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 mayonnaise.

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


Yield: 6 servings.