Mrs. Bradshaw's Potato Salad Recipe

Name: Mrs. Bradshaw's Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: This recipe was handed down to my mother from the best cook in our small town. She was the railroad depot agents wife and a wonderful cook. This was in the l940's.; l2 egg yolks; l cup sugar; l round tsp. dry mustard; 2 heaping tsp celery seed; l tsp. salt; l/2 tsp paprika; l/4 tsp pepper; 3/4 c. apple cider vinegar; l pint thick cream (whipping) plus l/2 c. milk.; Butter the size of a hen's egg (about 1/4 cup); l dozen eggs (hard boiled)and chopped; l2 cups potatoes, cooked and cubed; 2 large onions, chopped; l tsp. salt

Servings: persons

This recipe was handed down to my mother from the best cook in our small town. She was the railroad depot agents wife and a wonderful cook. This was in the l940's.
l2 egg yolks
l cup sugar
l round tsp. dry mustard
2 heaping tsp celery seed
l tsp. salt
l/2 tsp paprika
l/4 tsp pepper
3/4 c. apple cider vinegar
l pint thick cream (whipping) plus l/2 c. milk.
Butter the size of a hen's egg (about 1/4 cup)
l dozen eggs (hard boiled)and chopped
l2 cups potatoes, cooked and cubed
2 large onions, chopped
l tsp. salt

1
Mix the egg yolks, sugar, mustard, celery seed, salt, paprika, and pepper.
2
Then add vinegar.
3
Stir.
4
Add the cream, milk, and butter.
5
Have water boiling in a double boiler.
6
Stir and cook until like a thick gravy or it coats a spoon.
7
In the meantime, put all the rest of the salad ingredients together in a large bowl.
8
Mix these items together.
9
Pour the dressing over this and cool.
10
Delicious!
11
The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens.
12
Therefore, Food Network cannot attest to the accuracy of any of the recipes.

kcal

Calories

Carbs

Protein

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: This recipe was handed down to my mother from the best cook in our small town. She was the railroad depot agents wife and a wonderful cook. This was in the l940's., l2 egg yolks, l cup sugar, l round tsp. dry mustard, and more.

Yes, Mrs. Bradshaw'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!

Mrs. Bradshaw's Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions