Amazing Potato Salad Recipe ππ₯
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 20
Calories per Serving: 286
Description
I discovered this delightful potato salad recipe in the June 1997 issue of Food and Wine magazine. Created by a talented lady named Elizabeth, it quickly became a staple at my gatherings. This recipe is so beloved that guests often request a copy to take home! The preparation and cook times listed do not include the cooling periods for the eggs and potatoes, so plan accordingly. Don’t be daunted by the large yield; you can easily halve the ingredients to suit smaller gatherings. I hope you enjoy this as much as we do!
Ingredients
- 12 eggs π₯
- 7 baking potatoes π₯
- Salt (for boiling)
- 2 cups mayonnaise
- 1/4 cup evaporated milk
- 3 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 2 tablespoons sugar
- Fresh ground pepper (to taste)
- 1 large onion, finely chopped π§
- 3 celery ribs, finely chopped πΏ
- Paprika (for garnish) πΆοΈ
- Fresh chives, chopped (for garnish) πΏ
Nutritional Information (per serving)
- Fat Content: 11.3g
- Saturated Fat Content: 2.3g
- Cholesterol Content: 133.9mg
- Sodium Content: 244.2mg
- Carbohydrate Content: 39.8g
- Fiber Content: 3.1g
- Sugar Content: 4.5g
- Protein Content: 7.3g
Instructions
| Step | Time |
|---|---|
| In a large saucepan, cover the eggs with warm water and bring to a boil over high heat. | 5 minutes |
| Boil for 2 minutes, then cover and remove from heat. Let stand for 12 minutes. | 14 minutes |
| Drain the eggs and cool under running water. When cool, peel and refrigerate until cold. | 10 minutes |
| Put the potatoes in a large pot and add water to cover. Add 3 tablespoons of salt and bring to a boil over high heat. | 25 minutes |
| Cook until the potatoes are tender but not falling apart, about 25 minutes. | 25 minutes |
| Drain and spread the potatoes out on a baking sheet to cool slightly. Peel the potatoes while they are still warm, then let cool completely. | 20 minutes |
| In a medium bowl, whisk the mayonnaise with the evaporated milk, Dijon mustard, cider vinegar, sugar, and a generous pinch of salt and pepper. | 5 minutes |
| Thinly slice the eggs and transfer them to a bowl. Cut the cooled potatoes into chunks. | 10 minutes |
| In a large bowl, gently mix the eggs, potatoes, chopped onion, and celery with the dressing. Season with salt and pepper to taste. | 10 minutes |
| Transfer the potato salad to a serving bowl. Sprinkle with paprika and chopped chives. | 5 minutes |
Notes
- This potato salad can be refrigerated for up to one day. Remove it from the refrigerator one hour before serving to bring it to room temperature.
- You can refrigerate the eggs, potatoes, and dressing separately for up to two days. Assemble the salad just before serving.
Enjoy this delectable potato salad at your next gathering, and watch it become the star of the show! π₯³π΄
