Potato Salad Recipe

Name: Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 10 Russet potatoes; 10 hard boiled eggs; 3 stalks celery; 1 cucumber seeded; 1 small onion; salt & pepper; Dressing; 1 egg; 3/4 cup sugar; 1/3 cup flour; 1/2 tsp dry mustard; 3/4 cup water; 1/4 cup distilled vinegar; 2 tsp butter; 2 cup mayonnaise

Servings: persons

Salad
10 Russet potatoes
10 hard boiled eggs
3 stalks celery
1 cucumber seeded
1 small onion
salt & pepper
Dressing
1 egg
3/4 cup sugar
1/3 cup flour
1/2 tsp dry mustard
3/4 cup water
1/4 cup distilled vinegar
2 tsp butter
2 cup mayonnaise

1
Boil potatoes for 20 to 25 minutes.
2
When cooled, peeled and chopped, combine ingredients in 3 layers, topping each w/ dressing, salt and pepper.
3
Dressing
4
In small pan beat one egg with fork or wisk.
5
Add sugar, flour, dry mustard, dash salt. Mix thoroughly.
6
Stir in water and vinegar.
7
Place over moderate heat and stir until thickens.
8
Cook 4-5 minutes, stirring.
9
Mix in butter until melted.
10
Cool in medium Mixing bowl
11
When cool, (try to catch it before it gets too stiff) add 2 mayonnaise.

1626

kcal

Calories

120

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 16 ingredients. The key ingredients include: Salad, 10 Russet potatoes, 10 hard boiled eggs, 3 stalks celery, and more.

Yes, 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.

Potato Salad

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