Simply Good Potato Salad

I made this salad when having girl friends over for lunch and they loved it. It's simple to make but it has to be refrigerated several hours or overnight before serving for best taste.


PREP TIME: 15 minutes

6 medium potatoes
1 cup chopped celery
6 large eggs, hard broiled, and cut into pieces (not too small)

For the dressing:
2 eggs, beaten
1/2 cup sugar
1 tsp corn starch
1/2 cup vinegar
5 oz evaporated milk
1 tsp mustard
1/4 cup butter
1 cup mayonnaise
salt to taste

1. Peel potatoes and boil for about 20 minutes (until easily pierced with a fork).
2. Drain, cut into bite size, and transfer into a large bowl
3. Toss with celery and eggs
4. Whisk together 2 eggs, sugar, corn starch, and salt in a sauce pan. Add vinegar, evaporated milk, and mustard. Cook over medium heat until thickened (about 5 minutes), stirring frequently
5. Remove from heat and stir in butter. Then refrigerate for 30 minutes
6. Stir in mayonnaise
7. Pour dressing into salad mixture and toss gently to coat evenly
8. Refrigerate several hours or overnight before serving

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