It's officially Memorial Day here in the USA and as raise a toast to our veterans and our current military, many of us are also spending time with friends, family and neighbors. Need an incredible potato salad to bring to the bbq? This is my favorite. When I was sipping my coffee and thinking about recipes to feature on this morning's post I started to think to myself, "What's more American than potato salad and pies?" So here is my favorite potato salad recipe that I came up with years ago by mixing and matching what I liked and didn't like in recipes and this was the winner that I've stuck with!
Potato Salad
6 medium potatoes
1/4 of a large, sweet onion, finely chopped
1 cup celery, chopped
1-2 teaspoon salt (start with 1 teaspoon and after it's done, taste and add more if you need to)
6 hard-cooked eggs, diced
2 eggs, beaten
1/2 cup white sugar
1 teaspoon cornstarch
salt to taste
1/4 cup white vinegar
1/4 cup apple cider vinegar
1/2 c milk
1 teaspoon prepared yellow mustard
1 cup mayonnaise
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.
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. Let cool to room
temperature and then add mayonnaise. Stir the dressing into the bowl of
potato salad gently until evenly coated. Chill several hours or
overnight before serving for best flavor.
