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Mom's Special Potato Salad

A rich and creamy homemade dressing is the perfect base for the potatoes, celery and onion...and any other ingredients you might want to add to this traditional salad. It's always a hit. —Danielle Brandt, Ruthton, Minnesota

18 ServingsPrep: 30 min. Cook: 20 min. + chilling

Ingredients

DRESSING:
3 eggs
1/2 cup sugar
1/2 cup cider vinegar
3 tablespoons heavy whipping cream
2 teaspoons butter
1 teaspoon ground mustard
Dash salt
2 cups mayonnaise
SALAD:
6 pounds potatoes, peeled and cubed (about 10 large)
5 celery ribs, thinly sliced
1 large onion, chopped
Pepper to taste, optional

Directions

In a double boiler or metal bowl over simmering water, constantly
whisk the eggs, sugar, vinegar, cream, butter, mustard and salt
until mixture reaches 160° or is thick enough to coat the back
of a metal spoon. Remove from the heat; cool to room temperature.
Fold in mayonnaise. Chill until preparing salad.
For salad, place potatoes in a large saucepan and cover with water.
Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or
until tender. Drain and cool to room temperature. In a large bowl,
combine the potatoes, celery and onion. Add dressing and pepper if

2 of 2

Mom's Special Potato Salad (continued)

Directions (continued)

desired; stir until blended. Chill until serving. Yield: 18 servings
(3/4 cup each).

Nutrition Facts: 3/4 cup equals 318 calories, 22 g fat (4 g saturated fat), 49 mg cholesterol, 169 mg sodium, 27 g carbohydrate, 2 g fiber, 3 g protein.