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The Worlds Best Potato Salad

It's the cooked dressing that makes this The Worlds Best Potato Salad. 


Course Salad
Cuisine American
Keyword Worlds Best Potato Salad
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour
Servings 6
Calories 305 kcal

Ingredients

  • 6 medium russet potatoes
  • 1 small sweet onion finely chopped
  • 4 stalks celery finely chopped
  • 6 large eggs hard boiled and peeled.
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 2 large eggs well beaten
  • 1/2 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1/2 cup cider vinegar
  • 1 can 15 ounces evaporated milk
  • 1 teaspoon Dijon mustard
  • 1 stick ¼ cup unsalted butter
  • 1/2 cup mayonnaise
  • 1/2 teaspoon kosher salt

Instructions

  1. Make the dressing – Whisk together the 2 well-beaten eggs, sugar, cornstarch and ½ teaspoon kosher salt in a medium saucepan.
  2. Whisk in the cider vinegar, evaporated milk, and Dijon mustard. Heat the pot to medium, stirring frequently, until the sauce is thickened – this should take about 10 minutes. Do not let the mixture boil.
  3. Remove the pan from the heat and whisk in the butter, piece by piece. Refrigerate the sauce until it has stiffened, then whisk it together with the mayonnaise. Cover the dressing and keep refrigerated.
  4. Put the potatoes in a large saucepan or soup pot and cover with cold water. Bring the pot to a boil and cook the potatoes until they are fork-tender, about 20 minutes. Drain them and let them cool.
  5. Peel the cooled potatoes and dice them into 1-inch cubes. In a large bowl, toss the cooked potatoes with the chopped onion, celery, chopped hard boiled eggs, 1 teaspoon kosher salt and the white pepper.
  6. Fold the chilled dressing into the potato mixture and stir until everything is well coated with the dressing. Cover the bowl and chill at least 1 hour, and preferably overnight.