THE BEST POTATO SALAD RECIPES

WORLD'S BEST POTATO SALAD RECIPE | ALLRECIPES

World's Best Potato Salad Recipe | Allrecipes image

This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.

Provided by Kaye Lynn

Categories Creamy Potato Salad

Total Time 1 hours 15 minutes

Prep Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced
2 eggs, beaten
½ cup white sugar
1 teaspoon cornstarch
salt to taste
½ cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
¼ cup butter
1 cup mayonnaise

Steps:

Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Nutrition Facts : Calories 555.3 calories, CarbohydrateContent 26.7 g, CholesterolContent 315 mg, FatContent 45.6 g, FiberContent 1.2 g, ProteinContent 11.3 g, SaturatedFatContent 12.5 g, SodiumContent 790.1 mg, SugarContent 21.2 g

BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE EASY POT…

Best Classic Potato Salad Recipe - How to Make Easy Pot… image

A classic potato salad is a must have at every barbecue and this is the best of the best. It's creamy, tangy, with a little bit of crunch, and the pickles make this potato salad stand out from all the rest. It's also our go-to year round.

Provided by Lauren Miyashiro

Categories gluten-free birthday Father's Day feed a crowd Fourth of July Summer lunch side dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 lb. yukon gold potatoes, chopped into 1” pieces
kosher salt
1 1/2 c. mayonnaise
1 small red onion, finely chopped
1 tbsp. Dijon mustard
1 tbsp. lemon juice
1/4 c. chopped pickles
1/2 tsp. paprika
4 hard boiled eggs, chopped
1/4 c. finely chopped chives
Freshly ground black pepper
Butterhead lettuce, for serving

Steps:

In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly. In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika. Stir until well combined. Fold in cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve. Serve over butterhead lettuce.

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