Grandma’s Classic Potato Salad Recipe

My grandmother had to learn to cook at the age of 10 after her mother passed away. She learned how to make everything from scratch, including homemade bread, pastas, dressings and everything in between. Over the decades she has become one of the best cooks that I know. She should seriously consider publishing her own cookbook!

One thing that my grandma makes extremely well is classic potato salad. Everyone who tries this potato salad falls in-love with it. I think the reason that we all enjoy it so much is that it doesn’t have a lot of uncommon ingredients in it. These days people try to “fancy” or “spice” everything up. It does take some time to make but your efforts are well rewarded.

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You will need 7 large white potatoes that have been cooked and diced for this recipe. Once done, set aside and work on the dressing.

How To Make The Dressing

1/2 cup milk
1/3 cup of granulated sugar
1 large egg
1/4 cup white vinegar
4 tablespoons butter
1 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon yellow or dijon mustard

Combine all of the above dressing ingredients in a large saucepan. Simmer over low heat, stirring constantly until the mixture thickens. Remove from heat and set aside to cool.

How To Finish It Up

1/4 cup finely chopped onion
1/4 cup low-fat mayonnaise
4 hard-boiled eggs, peeled and chopped

In a medium-sized bowl, combine together the chopped onion, mayonnaise and the chopped hard-boiled eggs. Stir in the prepared potato salad dressing. Fold in the cooked, diced potatoes. Cover your bowl and refrigerate for 4 hours before serving to allow all of the flavors to infuse.

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