Well-Seasoned Cookbook

flavorful recipes perfected over time

Best Ever Potato Salad

Ingredients:

10 medium potatoes

6 hard boiled eggs

1 small onion, finely chopped

2 Tbsp celery seed

1 tsp salt

Dressing:

2 eggs

3/4 cup sugar

1-1/2 tsp cornstarch

1/4 tsp salt

3/4 cup vinegar

1/2 cup milk

1-1/2 tsp powdered mustard

1/4 cup butter or margarine

1 cup mayonnaise

Directions:

Wash whole, unpeeled potatoes and place in a large pot of water. Bring to boil and cook for about 20 minutes, or until easily pierced with a fork. Drain off the water and either set aside to cool or pour cold water over the hot potatoes to speed the cooling process. Peel the potatoes and dice them into a large serving bowl.

Peel and dice the hard boiled eggs and add them to bowl of potatoes along with the finely chopped onion, celery seed and salt. Toss lightly for the salt and celery seed to be evenly distributed, then set aside and prepare the dressing.

For the dressing, combine the eggs, sugar, cornstarch, salt, vinegar, milk, and mustard powder together in a saucepan. Mix well with a whisk. Cook over medium heat, stirring frequently, until thickened, about 5 minutes.

Remove from heat and stir in the butter. Refrigerate until cool, then stir in the mayonnaise. Pour the chilled dressing over the bowl of potatoes and eggs and mix gently until evenly coated.