World's Best Potato Salad

472 Reviews 13 Pics
  • Prep

    1 h
  • Cook

    15 m
  • Ready In

    1 h 15 m
Kaye Lynn
Recipe by  Kaye Lynn

“This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. 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.
  2. 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.
  3. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

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Reviews (472)

Rate This Recipe
Kaye Lynn
700

Kaye Lynn

Thank you for trying my recipe and for your reviews! There is an omission in the recipe I want to correct: there should be 1 tsp. of celery seed added to the dressing. Also, you may increase the amount of corn starch for thicker dressing, and please feel free to adjust the sugar and onion to your taste. Much of the fun of cooking is changing a recipe to make it your own. NEW EDIT: Please disregard the number of servings, this recipe easily feeds 12 people. I forgot to change it from the default when I posted the recipe. Also, "medium" potatoes refers to the size, not type of potato. I ALWAYS use red potatoes for potato salad. Kaye

Medic's Wife
504

Medic's Wife

My boyfriend wanted hamburgers and potato salad for his bday. I decided to make homemade. I've never made it before and was a little nervous. My mom made THE BEST homemade potato salad and I wanted it to be like hers. Everyone in the family always requested her potato salad ALL the time. She passed away in January and unfortunately she never got the opportunity to share her recipe with me. I changed a few things about this recipe. I added 1/2 cup chopped dill pickle, used green onion instead of white, and used red potato's instead of regular. Other than that, everything was the same.(NEW EDIT: must use 2 tsp cornstarch instead of one-it makes the PERFECT consistency). This potato salad was UNBELIEVABLE! I was THRILLED when my boyfriend and my dad said it was even better than mom's! They said she would be so proud of me! I bet she was in the kitchen helping me along. =) Thank you SO much for the recipe...it's just like mom's. I'll cherish it forever!

shale
354

shale

This is fabulous! I would second some of the changes that have been recommended (I replaced the onion with 3 green onion bunches, doubled the cornstarch, reduced the sugar to 1/3 cup, and added 1 tsp of celery seed with the mayo and 5 slices of bacon with the celery. And I used half apple cider vinegar, half white vinegar. It's really rich and delicious! I love it. My only original tips would be: (1) don't freak out if the dressing smells really weird while you're cooking it, that's normal and (2) if it's your first time and you're nervous about cooking the potatoes just right, make more than 6 and then while you're dicing them, choose the six with the best consistency and save the rest for mashing or something later. Thanks for the great recipe!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 555 cal
  • 28%
  • Fat
  • 45.6 g
  • 70%
  • Carbs
  • 26.7 g
  • 9%
  • Protein
  • 11.3 g
  • 23%
  • Cholesterol
  • 324 mg
  • 108%
  • Sodium
  • 855 mg
  • 34%

Based on a 2,000 calorie diet

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