6/13/08

In Search Of: The Best Potato Salad

Up until the last few years I can't say I've been a big fan of potato salad. I didn't hate it, but I didn't love it or crave it either. As a kid I'd have it once in a great while at my grandmothers or if my Mom made it (once a year?) but never gave thought to it.

As an adult I've made it a few times and although the typical traditional American potato salad made with mustard and potatoes and hard boiled eggs is good, it's interesting that the exact same ingredients in different ratio's can produce such a different taste. They are all similar yet different, and none ever stood out (to me) except when I made a delicious "white" potato salad about 12 years ago and I've made off and on ever since.

This past weekend we attended a birthday celebration for my Grandmother and FIL at my SIL's house. I had some of her potato salad and it was... awesome! It was so very good and cold and well, perfect. I complimented her on the potato salad and she said it was her 'grandmothers' recipe and the secret is that it uses 'a lot of sugar'. So the quest was started. Find a potato salad recipe online that uses what might be deemed "a lot" of sugar.

This is the 2nd one I've copied down that I hope to make in the next week or two. I'll let you know the outcome.


6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced


2 eggs, beaten
1/2 cup white sugar
1 teaspoon cornstarch
salt to taste
1/2 cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
1/4 cup butter
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.

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.
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