Tuesday, March 23, 2010

Patio Potato Salad

I'm a true lover of potato salad. I don't know why I don't make it more often. Maybe because I'm so very used to my Grandma's recipe, which was never written down and was one of those recipes that she just tossed and tasted until it was right. I have yet to get it right. But I'm still pressing on.

I found this particular recipe from Taste of Home. I figure that considering my Grandma owned every issue ever printed of that magazine, it's my best bet for finding something close to her potato salad recipe. I came close with this recipe last summer, but it just wasn't it. Neither was this one. This one was super good though, and if I ever decide to give up on the quest to recreate Grandma's Potato Salad, this will be the one that I stick with (as of right now).

This recipe also marked a first in cooking for me, as I have never made a potato salad that required the "sauce" to be cooked prior to mixing. As far as I knew, all potato salads required just tossing and mixing of ingredients. So it was interesting to try things this way, and I was very pleased with the results!

You're gonna laugh at this. Really, you will. I had all of the ingredients for this salad staged and ready to photograph...and then halfway through the cooking process I realized that I never actually took the picture. I just staged it. So....my intentions were good but there is no ingredients photo. Sorry!
...1/3 c. Sugar
...1 T. cornstarch
...1 to 1 1/2 tsp. ground mustard
...1/2 tsp. celery salt
...1 tsp. salt
...1/2 c. milk
...1/4 c. vinegar
...1 egg, beaten
...1/3 c. butter
...1/4 c. onion, chopped
...1/4 c. mayonnaise
...7 medium potatoes, peeled and cubed
...3 hard cooked eggs, chopped
In a saucepan combine the sugar, cornstarch, ground mustard, salt, celery salt, butter, egg, vinegar and milk. Bring to a boil. Cook and stir for 2 minutes until thickened and bubbly. Cool. Stir in onion and mayonnaise. In a large bowl, combine the potatoes and hard cooked eggs. Add dressing and toss gently to evenly coat everything. Refrigerate, covered, for at least one hour prior to serving.

To see more great recipes, be sure to check out Tuesday's at the Table over at All the Small Stuff, Tempt My Tummy Tuesday over at Blessed with Grace and Tasty Tuesday over at Balancing Beauty and Bedlam!


Melinda said...

I have this fear of making potato salad - it might be time to overcome that fear and branch out! I had a grandma like yours - what a blessing!

Sherrie said...

I have a very similar recipe to this but for extras I add chopped dill and crumbled cooked bacon for spud salad kicked up a notch.

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