Homemade Potato Salad
Total TimePrep/Total Time: 30 min.
- 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
- 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
- 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.
Nutrition Facts1 each: 314 calories, 16g fat (3g saturated fat), 112mg cholesterol, 158mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 7g protein.
Jul 12, 2020
The Potato Salad is the same recipe that my grandmother made in the FORTIES, with one exception. She added a cup of chopped celery instead of celery salt. WONDERFUL RECIPE!
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.
Mar 3, 2013
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Jul 6, 2008
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