Elizabeth's Potato Salad Recipe

Name: Elizabeth's Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 russet potatoes, scrubbed; 1 teaspoon kosher salt; 2 cups Homemade Mayonnaise, recipe follows; 1/4 cup evaporated milk; 2 tablespoons apple cider vinegar; 3 tablespoons Dijon mustard; 2 tablespoons granulated sugar; 12 large eggs, hard-cooked, peeled, and sliced 1/4-inch thick; 1 large yellow onion, cut into 1/8 inch dice; 3 celery ribs, cut into 1/8-inch dice; Kosher salt and freshly ground black pepper; 1/2 teaspoon mild paprika; 2 tablespoons chopped fresh chives; 1 large egg yolk*; 2 teaspoon Dijon mustard; 1 teaspoon fresh lemon juice; 1 cup canola oil; 1/8 teaspoon cayenne pepper; Kosher salt and freshly ground black pepper

Servings: persons

12 russet potatoes, scrubbed
1 teaspoon kosher salt
2 cups Homemade Mayonnaise, recipe follows
1/4 cup evaporated milk
2 tablespoons apple cider vinegar
3 tablespoons Dijon mustard
2 tablespoons granulated sugar
12 large eggs, hard-cooked, peeled, and sliced 1/4-inch thick
1 large yellow onion, cut into 1/8 inch dice
3 celery ribs, cut into 1/8-inch dice
Kosher salt and freshly ground black pepper
1/2 teaspoon mild paprika
2 tablespoons chopped fresh chives
1 large egg yolk*
2 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 cup canola oil
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper

1
Place the potatoes and the kosher salt in an 8-quart pot and fill it with enough water to cover the potatoes.
2
Bring the water to a gentle boil and cook the potatoes until tender.
3
Drain.
4
Peel the potatoes while they are still warm and slice them 1/2-inch thick.
5
Whisk together the mayonnaise, evaporated milk, vinegar, mustard, and sugar in a small bowl.
6
In a large bowl, combine 1/3 of the potatoes, eggs, onion, and celery with about 1/3 of the mayonnaise mixture.
7
Repeat with the remaining ingredients, combining them 1/3 at a time until they are well mixed.
8
Season with salt and pepper.
9
Refrigerate for 1 hour, then garnish with paprika and chives.
10
Whisk together the egg yolk, mustard, and lemon juice in a large stainless-steel bowl.
11
Add a few drops of the oil and continue whisking.
12
Gradually add the oil in a thin stream while continuing to whisk.
13
Stop every few seconds and check that all the oil has been incorporated.
14
Season with the cayenne and salt and pepper.
15
Store in the refrigerator for up to 2 weeks.
16
*RAW EGG WARNING
17
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
18
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

2115

kcal

Calories

184

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 12 russet potatoes, scrubbed, 1 teaspoon kosher salt, 2 cups Homemade Mayonnaise, recipe follows, 1/4 cup evaporated milk, and more.

Yes, Elizabeth's 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.

That's it — enjoy your meal!

Elizabeth's Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions