The Ultimate Potato Salad Recipe: Creamy, Tangy, and Delicious

Ingredients

• 6 medium potatoes
• 0.5 cup white sugar
• 2 large eggs, beaten
• 1 teaspoon cornstarch
• salt to taste
• 1 (5 ounce) can evaporated milk
• 0.5 cup vinegar
• 1 teaspoon prepared yellow mustard
• 0.25 cup butter
• 1 cup mayonnaise
• 6 large hard-cooked eggs, diced
• 1 small onion, finely chopped
• 1 cup celery, chopped
• 1 teaspoon salt

Instructions

1. Place potatoes in a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes, or until tender. Drain and allow to cool completely.
2. While the potatoes are cooking, whisk together sugar, 2 beaten eggs, and cornstarch in a saucepan. Season with salt to taste.
3. Stir in milk, vinegar, and mustard. Cook and stir continuously over medium heat until the mixture thickens, approximately 10 minutes. Remove from heat and stir in butter until melted. Refrigerate until completely cool, then blend in mayonnaise.
4. Peel and dice the cooled potatoes. Transfer them to a large bowl and gently toss with hard-cooked eggs, diced onion, celery, and 1 teaspoon of salt.
5. Gently stir the dressing into the bowl of potato salad, ensuring all ingredients are evenly coated with the creamy sauce.
6. Chill in the refrigerator for at least 3 hours, or preferably overnight, before serving. This allows the flavors to meld together perfectly.

Nutrition

• Calories: 555 kcal
• Fat Content: 46 g
• Fiber Content: 1 g
• Sugar Content: 21 g
• Sodium Content: 790 mg
• Protein Content: 11 g
• Cholesterol Content: 315 mg
• Carbohydrate Content: 27 g
• Saturated Fat Content: 13 g
• Unsaturated Fat Content: 0 g