Creamiest Potato Salad EVER|Print

Servings: 6

Potatoes

Onion

1, finely chopped

Celery

1 cup, chopped

Salt

1 tsp

Hard-cooked eggs

6, diced

Eggs

2, beaten

White sugar

1/2 cup

Cornstarch

1 tsp

Salt

to taste

Evaporated milk

1 (5-oz) can

Vinegar

1/2 cup

Prepared yellow mustard

1 tsp

Butter

1/4 cup

Mayonnaise

1 cup

Creamiest Potato Salad EVER

Prep:

2 h 0 m

Cook:

15 m

Ready in:

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!