Creamy Potato Salad Recipe

Name: Creamy Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large potatoes; 3 hard-boiled eggs; 6 green onions; 1/4 c. sugar; 1/2 tsp. salt; 2 Tbsp. vinegar; 1 Tbsp. flour; 2 Tbsp. water; 1/2 tsp. powdered mustard; 1 egg, beaten; 1 Tbsp. butter or oleo; 1 c. whipping cream; 1/4 c. mayonnaise

Servings: persons

6 large potatoes
3 hard-boiled eggs
6 green onions
1/4 c. sugar
1/2 tsp. salt
2 Tbsp. vinegar
1 Tbsp. flour
2 Tbsp. water
1/2 tsp. powdered mustard
1 egg, beaten
1 Tbsp. butter or oleo
1 c. whipping cream
1/4 c. mayonnaise

1
Cook potatoes in jackets until tender 20 to 30 minutes. Combine sugar, salt, vinegar, flour, water, mustard and beaten egg. Cook over low heat until creamy and thick, stirring constantly. Add butter, whipping cream (not whipped) and mayonnaise.
2
Blend well and cool.
3
Remove skins from potatoes.
4
Slice potatoes and eggs into large bowl.
5
Cut onions into small pieces including tops. Add to potatoes.
6
Carefully fold in dressing.
7
Refrigerate at least 5 hours before serving.
8
Garnish as desired.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 large potatoes, 3 hard-boiled eggs, 6 green onions, 1/4 c. sugar, and more.

Yes, Creamy Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Creamy Potato Salad

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