1, finely chopped
1 cup, chopped
1 (5-oz) can
Prepared yellow mustard
Creamiest Potato Salad EVER
2 h 0 m
2 h 15 m
- Cover the potatoes with water in a pot. Bring to a boil. Cook for 20 minutes, or until fork-tender. Drain. Allow to cool. Peel and dice.
- Place the potatoes into a bowl. Toss with celery, onion, salt (1 tsp), and hard-cooked eggs.
- In a saucepan over medium heat, whisk together 2 eggs, sugar, cornstarch, and salt. Stir in milk, vinegar, and yellow mustard. Stirring, cook for 10 minutes, or until thickened. Then, remove from heat. Stir in butter. Refrigerate. When it's cool, add mayo. Stir.
- Add the dressing to the potatoes. Chill 2 hours. Serve and enjoy your Easy Potato Salad!