This is like the potato salad I grew up with in Pennsylvania Dutch country. This has a sweet and sour dressing and is distinctively yellow.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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, and set aside to cool.

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  • 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.

  • Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.

Nutrition Facts

497 calories; protein 8.6g; carbohydrates 49g; fat 30.5g; cholesterol 162.6mg; sodium 425.3mg. Full Nutrition
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Reviews (104)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/06/2005
Made it for the 1st time last night and we all loved it. Very creamy. Next time I won't add as much sugar but will keep everything else the same. Read More
(94)

Most helpful critical review

Rating: 3 stars
09/20/2005
This turned out tasty but too runny. Read More
(14)
125 Ratings
  • 5 star values: 90
  • 4 star values: 18
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
08/06/2005
Made it for the 1st time last night and we all loved it. Very creamy. Next time I won't add as much sugar but will keep everything else the same. Read More
(94)
Rating: 5 stars
09/26/2005
Everytime I make this potato salad everyone wants the recipe. I use a little more onion no carrots and celery only if I have it. I also add a little extra celery seed to the dressing. I top the salad with sliced hard boiled eggs and sprinkle with paprika for a finished look. Read More
(58)
Rating: 5 stars
06/13/2005
Wonderful! I also omitted the carrots (our least favourite veggie)as well as the butter. I also reduced the sugar to a scant 1/2 cup and added 1 tablespoon of celery seed to the dressing. I increased the apple cider vinegar from 1/3 cup to 1/2 cup and instead of plain milk I used buttermilk. I also made the dressing in the microwave. After the dressing cooled I mixed it in with the spuds and added a good handful of chopped fresh dill. This is our "summer salad of the year"! Thanks MelCavell. Read More
(56)
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Rating: 5 stars
03/02/2007
I've made this recipe several times now and I like the sweet flavor of it though sometimes I decrease the sugar a bit. I don't like celery so I substitute about a teaspoon of celery salt and I use green onions. This doesn't replace my standard potato salad recipe but its great for a change of pace. Read More
(26)
Rating: 5 stars
09/25/2005
Tastes just like I remember my Great Grandmother's potato salad tasting. Sogood! Definitely a keeper. Read More
(21)
Rating: 5 stars
08/04/2004
Thanks for a delicious recipe. I've made a different cooked dressing for years and this one is much creamier. I added salt & celery seed to my own taste since an amount wasn't listed. I also added green pepper & olives (personal preference). This dressing would also be great for cole slaw & macaroni salad. Read More
(17)
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Rating: 5 stars
10/23/2004
This was so good even though I didn't add the carrots and I had only celery seasoning instead of celery seeds it still turned a real keeper..: Read More
(17)
Rating: 5 stars
01/18/2011
I've used the same potato salad recipe for years and decided to try yours.I think it's delicious and sure hubby will like it too.Thanks for the recipe. Read More
(16)
Rating: 3 stars
09/20/2005
This turned out tasty but too runny. Read More
(14)
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