Tried And True Potato Salad Recipes

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WORLD'S BEST POTATO SALAD



World's Best Potato Salad image

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.

Provided by Kaye Lynn

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 555.3 calories, Carbohydrate 26.7 g, Cholesterol 315 mg, Fat 45.6 g, Fiber 1.2 g, Protein 11.3 g, SaturatedFat 12.5 g, Sodium 790.1 mg, Sugar 21.2 g

TRIED AND TRUE POTATO SALAD



Tried and True Potato Salad image

I've had many different and tasty potato salads, but I always come back to this one. While it is creamy enough, the vinegar gives it a nice tang that I really like. This is real comfort food to me!

Provided by JackieOhNo

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons distilled white vinegar
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon sugar
1 cup light mayonnaise
1 cup thinly sliced celery
1/2 cup finely chopped onion
4 cups , cooked peeled, and cubed Russet potatoes (I steam them in the microwave)
2 large hard-boiled eggs, chopped

Steps:

  • In the bottom of large serving bowl, whisk together vinegar, salt, pepper, sugar, and mayonnaise until well combined.
  • Add in celery, onion, potatoes, and eggs. Stir to combine well.
  • Refrigerate until serving time. (The longer it chills, the better the flavors develop.).

Nutrition Facts : Calories 128.5, Fat 11.2, SaturatedFat 1.9, Cholesterol 57.1, Sodium 701.2, Carbohydrate 4.6, Fiber 0.4, Sugar 2.6, Protein 2

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