World’s Best Potato Salad
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1 teaspoon salt
- salt to taste
- 1/2 cup white sugar
- 1 teaspoon cornstarch
- 1/4 cup butter
- 1 cup mayonnaise
- 2 eggs, beaten
- 1/2 cup vinegar
- 1 small onion finely chopped
- 1 cup celery chopped
- 6 medium potatoes
- 1 teaspoon prepared yellow mustard
- 1 (5 ounce) can evaporated milk
- 6 hard-cooked eggs diced
- Carbohydrate 52.3799625125575 g
- Cholesterol 34.3354167044128 mg
- Fat 21.0643983542331 g
- Fiber 4.82577788052375 g
- Protein 4.69024444474884 g
- Saturated Fat 6.91789973010362 g
- Serving Size 1 1 serving (300g)
- Sodium 981.279889230647 mg
- Sugar 47.5541846320338 g
- Trans Fat 11.7397534823406 g
- Calories 415 calories
Directions Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.
