Potato Salad Recipe

Best Potato Salad Recipe

(My personal favorite)

4 cups potatoes, cooked, peeled and cubed (about 6 or 7 whole potatoes)
1 cup Miracle Whip or mayonnaise
1 teaspoon mustard
1/2 teaspoon celery seeds
1/2 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs, chopped
1/2 cup onion, chopped
1/2 cup celery, finely chopped
1/2 cup sweet pickles, finely chopped

Boil potatoes whole, with the skins on, in salted water for about 15 to 20 minutes until they are tender in the middle when you prick with a fork. Do not overboil or the salad will be mushy.

Cool the potatoes a bit then peel them, cut into cubes and place in a large bowl.

In a separate smaller bowl combine the mayonnaise, mustard, celery seeds, salt and pepper. Mix well. Add the chopped eggs, onion, celery and pickles and mix together to combine.

Pour dressing over the cubed potatoes and mix lightly so as not to break up the potatoes too much. Cover and chill until time to serve.

Makes 6 servings

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Old Fashioned Potato Salad Recipe

4 cups cooked, peeled and cubed potatoes
1/2 cup sugar
1 tablespoon flour
1 teaspoon dry mustard
1/2 teaspoon salt
pinch of turmeric
1/2 cup milk
1 egg yolk
1/2 cup cider vinegar
2 teaspoons butter

See method for cooking potatoes above.

In a heavy saucepan or top of a double boiler add sugar, flour, dry mustard, salt and turmeric. Stir together well.

Whisk in milk, egg yolk and vinegar. Cook mixture over a saucepan of simmering water or in a double boiler, over medium heat until the mixture is thick enough to coat the back of a spoon, about 10 minutes.

Stir in butter. Let the mixture cool, stirring often. Dressing will keep thickening as it cools.

Pour dressing over potatoes and mix lightly until thoroughly combined.

6 servings

Notes:

• This recipe makes 1 cup of dressing but can easily be doubled or more if you are serving a larger group.

• The dressing can be made ahead and kept in an airtight container in the refrigerator for up to one week.