Homemade Potato Salad Recipe

4 1 2
Homemade Potato Salad Recipe
Homemade Potato Salad Recipe photo by Taste of Home
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Homemade Potato Salad Recipe

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4 1 2
Publisher Photo
MY BEST recipes are from friends and family. This one came from my aunt - I learned to cook by watching and helping her. I have so many family favorites that I created my own cookbook. I print it out, illustrate and annotate it to give new brides. It is always well received and treasured. -Patty Kile, Elizabethtown, Pennsylvania.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon sugar
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon ground mustard
  • Pinch salt
  • 1 egg, lightly beaten
  • 1/3 cup water
  • 1 tablespoon white vinegar
  • 3/4 cup mayonnaise
  • SALAD:
  • 5 large potatoes, cooked, peeled and cubed
  • 4 hard-boiled large eggs, chopped
  • 1 cup chopped celery
  • 1/4 cup chopped green onions
  • Salt and pepper to taste

Directions

In a small saucepan, combine the sugar, flour, mustard and salt. Combine the egg, water and vinegar; stir into dry ingredients until smooth. Cook and stir until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; cool slightly. Stir in mayonnaise.
In a large bowl, combine the potatoes, hard-boiled eggs, celery, onions, salt and pepper. Add dressing; toss gently to coat. Refrigerate until serving. Yield: 8-10 servings.
Originally published as Homemade Potato Salad in Reminisce May/June 2000, p45

Nutritional Facts

1 each: 314 calories, 16g fat (3g saturated fat), 112mg cholesterol, 158mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 7g protein.

  • 1 tablespoon sugar
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon ground mustard
  • Pinch salt
  • 1 egg, lightly beaten
  • 1/3 cup water
  • 1 tablespoon white vinegar
  • 3/4 cup mayonnaise
  • SALAD:
  • 5 large potatoes, cooked, peeled and cubed
  • 4 hard-boiled large eggs, chopped
  • 1 cup chopped celery
  • 1/4 cup chopped green onions
  • Salt and pepper to taste
  1. In a small saucepan, combine the sugar, flour, mustard and salt. Combine the egg, water and vinegar; stir into dry ingredients until smooth. Cook and stir until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; cool slightly. Stir in mayonnaise.
  2. In a large bowl, combine the potatoes, hard-boiled eggs, celery, onions, salt and pepper. Add dressing; toss gently to coat. Refrigerate until serving. Yield: 8-10 servings.
Originally published as Homemade Potato Salad in Reminisce May/June 2000, p45

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MichaelVyskocil User ID: 7169821 22579
Reviewed Jul. 31, 2013

"The title of the recipe says it all: This is a version of the potato salad I remember eating as a child. I like the addition of the hard-cooked eggs, although you could leave them out, and the salad would taste just as good. If you like a creamier potato salad, you can increase the amount of mayonnaise used to 1 cup."

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