Ultimate Creamy Potato Salad Delight
Indulge in this Ultimate Creamy Potato Salad Delight, where tender potatoes meet a rich, velvety dressing that elevates this classic dish to new heights. Loaded with fresh flavors from diced celery and onions, and enhanced with the heartiness of hard-boiled eggs, this potato salad is perfect for picnics, barbecues, or family gatherings. The secret to its extraordinary taste lies in the homemade dressing, crafted from a delightful blend of eggs, sugar, vinegar, and evaporated milk, creating a creamy base that's both tangy and sweet. Feel free to make it your own by adding your favorite mix-ins like sweet pickle relish, crispy bacon, or fresh herbs. This recipe is guaranteed to impress and quickly become a staple in your culinary repertoire!
N/A
Servings
400
Calories
13
Ingredients
Ingredients
Potatoes
6 (medium, boiled, peeled, and diced)
Onion
1 (small, diced)
Celery
1 cup (diced)
Salt
1 teaspoon (for seasoning)
Hard-boiled eggs
6 (diced)
Eggs
2 (beaten)
Sugar
1/2 cup (for dressing)
Cornstarch
1 teaspoon (for thickening)
Vinegar
1/2 cup (for flavor)
Evaporated milk
1 (5 ounce) can (for creaminess)
Prepared mustard
1 teaspoon (for flavor)
Butter
1/4 cup (to stir in when dressing is hot)
Mayonnaise
1 cup (for creamy dressing)
Instructions
1
Start by boiling the potatoes in salted water until tender, about 15-20 minutes. Drain, peel, and dice the potatoes to your desired size once they are cool enough to handle. Place them in a large mixing bowl.
2
Add the diced onion, celery, salt, and chopped hard-boiled eggs to the bowl with the potatoes. Gently toss to combine these ingredients thoroughly.
3
In a separate bowl, whisk together the beaten eggs, sugar, cornstarch, and a pinch of salt until smooth. Stir in the vinegar, evaporated milk, and prepared mustard.
4
Cook this mixture over medium heat, continuously stirring until it thickens, which should take about 10 minutes. Once thickened, remove from the heat and stir in the butter until melted.
5
Let the dressing cool in the refrigerator for at least 30 minutes. Once cooled, fold in the mayonnaise until the mixture is smooth and creamy.
6
Gently pour the dressing over the potato mixture and fold until all ingredients are well coated.
7
Cover and refrigerate the potato salad for several hours or overnight to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Information
23g
Fat
40g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called the Ultimate Creamy Potato Salad Delight.
Is this potato salad suitable for vegetarians?
Yes, this recipe is tagged as vegetarian.
How many calories are in a serving of this potato salad?
Each serving contains approximately 400 calories.
How much protein is in this dish?
There are 11g of protein per serving.
What is the fat content for this recipe?
This recipe contains 23g of fat per serving.
How many carbohydrates are in a serving?
There are 40g of carbohydrates in this dish.
How many potatoes do I need?
You will need 6 medium potatoes, which should be boiled, peeled, and diced.
How long should I boil the potatoes?
Boil the potatoes in salted water until tender, which usually takes about 15-20 minutes.
How many eggs are used in total for this recipe?
A total of 8 eggs are used: 6 hard-boiled eggs for the salad and 2 beaten eggs for the dressing.
What ingredients make up the homemade dressing base?
The dressing base is made from beaten eggs, sugar, cornstarch, salt, vinegar, evaporated milk, and prepared mustard.
How much sugar is used in the dressing?
The recipe calls for 1/2 cup of sugar for the dressing.
What kind of milk is required for the dressing?
You should use one 5-ounce can of evaporated milk.
How long should I cook the dressing mixture?
Cook the mixture over medium heat for about 10 minutes until it thickens.
When should I add the butter to the dressing?
Stir in the 1/4 cup of butter once the dressing has thickened and been removed from the heat.
How long does the dressing need to cool before adding mayonnaise?
The dressing should cool in the refrigerator for at least 30 minutes before folding in the mayonnaise.
How much mayonnaise is needed?
The recipe requires 1 cup of mayonnaise.
What vegetables are included in the salad?
The salad includes 1 small diced onion and 1 cup of diced celery.
Is there a specific thickness the dressing should reach?
Yes, it should be cooked until it is thick and creamy, aided by the teaspoon of cornstarch.
How long should the completed salad be refrigerated before serving?
Refrigerate the salad for several hours or overnight to allow the flavors to meld.
Can I add other ingredients to this recipe?
Yes, you can customize it with sweet pickle relish, crispy bacon, or fresh herbs.
What type of mustard is used?
The recipe uses 1 teaspoon of prepared mustard.
How much vinegar is in the dressing?
The recipe uses 1/2 cup of vinegar for flavor.
Should the salad be served warm or cold?
This potato salad should be served chilled.
Is this dish suitable for picnics?
Yes, it is specifically noted as being perfect for picnics, barbecues, and family gatherings.
What is the preparation for the hard-boiled eggs?
The 6 hard-boiled eggs should be diced before being added to the potato mixture.
How much salt is used for seasoning?
The recipe calls for 1 teaspoon of salt, plus a pinch for the dressing.
What makes the dressing 'creamy'?
The creaminess comes from the combination of evaporated milk, butter, and mayonnaise.
Does this recipe contain any fiber?
The provided nutritional information lists fiber as null.
How many ingredients are in this recipe?
There are 13 ingredients in total.
Is the onion cooked or raw?
The onion is diced and added raw to the potato mixture for fresh flavor.