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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
  • Total Time
    Prep: 30 min. Cook: 20 min. + chilling
  • Makes
    18 servings (3/4 cup each)

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 desired; stir until blended. Chill until serving.
Nutrition Facts
3/4 cup: 318 calories, 22g fat (4g saturated fat), 49mg cholesterol, 169mg sodium, 27g carbohydrate (8g sugars, 2g fiber), 3g protein.

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