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Creamy Old-Fashioned Potato Salad

 Creamy Old-Fashioned Potato Salad
I've been making this comforting salad since I was old enough to help Mom in the kitchen. —Karen Taylor-Guthrie, Cedar Point, North Carolina
22 ServingsPrep: 1 hour Cook: 20 min. + chilling

Ingredients

  • 3 tablespoons sugar
  • 4-1/2 teaspoons all-purpose flour
  • 3 teaspoons salt, divided
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 1/4 cup cider vinegar
  • 1 tablespoon prepared mustard
  • 5 pounds red potatoes
  • 12 hard-cooked eggs
  • 3 cups finely chopped celery
  • 1 medium sweet onion, finely chopped
  • 2 cups mayonnaise
  • 3/4 teaspoon pepper

Directions

  • In a small saucepan, combine the sugar, flour and 1 teaspoon salt.
  • Stir in milk until smooth. Cook and stir over medium-high heat until
  • thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  • Remove from the heat. Stir a small amount of hot mixture into egg;
  • return all to the pan, stirring constantly. Bring to a gentle boil;
  • cook and stir 2 minutes longer. Remove from the heat. Gently stir in
  • vinegar and mustard. Cool without stirring to room temperature.

2 of 2

Creamy Old-Fashioned Potato Salad (continued)

Directions (continued)

  • Cut potatoes into 1/2-in. cubes; place in a large kettle and cover
  • with water. Bring to a boil. Reduce heat; cover and simmer for 8-10
  • minutes or until tender. Drain; rinse in cold water and drain again.
  • Set aside one hard-cooked egg for garnish; chop the remaining eggs.
  • In a large bowl, combine the potatoes, chopped eggs, celery and
  • onion. Whisk the mayonnaise, pepper and remaining salt into cooled
  • milk mixture. Pour over potato mixture; toss gently to coat. Cover
  • and refrigerate for at least 2 hours. Garnish with reserved egg.
  • Yield: 22 servings.
Nutritional Facts: 3/4 cup equals 285 calories, 20 g fat (3 g saturated fat), 134 mg cholesterol, 500 mg sodium, 21 g carbohydrate, 2 g fiber, 6 g protein.