Where can I find the very best potato salad recipe?”
Ingredients * 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 Directions 1. 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. 2. 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. 3. Stir the dressing into the bowl of potat
Prep Time: 20 Min Cook Time: 20 Min Ready In: 3 Hrs 40 Min Servings (Help) US Metric Calculate Original Recipe Yield 12 servings Ingredients * 6 eggs * 10 red potatoes * 1 cup mayonnaise * 1/2 cup ranch dressing * 1/3 cup dill pickle relish * 2 tablespoons prepared yellow mustard * 1 1/2 teaspoons salt * 1/4 teaspoon ground black pepper * 1/8 teaspoon paprika * 1/8 teaspoon celery seed * 1 onion, chopped * 1/4 cup pepperoncini (optional) * 1/4 cup sliced black olives (optional) Directions 1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs. 2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender,
Directions Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight. In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.
