Potato Salad Winner | The Daily Dish

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Potato Salad Winner

4 Comments | Written on July 3, 2012 at 12:00 am , by

Potato salad is a 4th of July side dish staple.  Everyone has their own way to make this All-American dish, and that’s why we decided to host a recipe contest to find the best!  The winner created a good, old-fashioned potato salad that tasted just like grandma used to make.  As it turns out our winner, Hilary Ashby, was inspired to re-recreate a family favorite!

Hilary says, “I came up with this recipe as a spin-off from my grandmothers recipe.  My grandmother was always the “potato salad maker” for all of our family get-togethers, and unfortunately, we never did get the recipe in writing before she passed away in 1999.  My mother, my sister and myself somewhat knew what was in it, so I added some things and made some changes and this is what I came up after lots of trial runs with different ingredients and/or measurements.  It is now a family favorite for all of our many get togethers!”  

A + Potato Salad  (click here to view and print recipe)

12 Small or 6 Medium Red Potatoes

1 Small Onion, finely chopped

1 cup Chopped Celery

6 Hard Boiled Eggs, diced

1 tsp Salt


2 Eggs, beaten

1/2 cup White Sugar

1 tsp Cornstarch

Salt, to taste

1/2 cup Vinegar

1 can (5 ounce)  Evaporated Milk

1 tsp Prepared Yellow Mustard

1/4 cup Butter

1 cup Mayonnaise

Place peeled 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 and dice. In a large bowl, toss diced potatoes with the onion, celery, one teaspoon of salt and the eggs. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch and salt in a saucepan. Stir in 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. Gently stir the dressing into the bowl of potato salad until evenly coated. Chill several hours, or overnight, before serving.


Refrigerating overnight is best as it gives the flavors time to blend.

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