For breakfast or dessert, this strawberry bread is delicious served warm or cold. Unquestionably a family favorite!
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 medium white potatoes with skin
- 1 small onion, finely chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 teaspoon celery seed
- 4 hard-cooked eggs, peeled and chopped
- 2 eggs, beaten
- ¾ cup white sugar
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ⅓ cup apple cider vinegar
- ½ cup milk
- 1 teaspoon prepared yellow mustard
- 3 tablespoons butter
- 1 cup mayonnaise or salad dressing
Instructions
- 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.
- 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
| Calories | 497 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 163 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 7 g |
| Sodium | 425 mg |
| Sugars | 23 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
This is the best potato salad I have ever tasted. My family can’t get enough of it. I only use half the sugar and it still tastes sweet but not too much. Didn’t bother with the mayo.
Delicious! Used only 1/2 cup of sugar and didn’t have celery seed, so I didn’t use it. Used fresh new potatoes from the garden which made it even better! Will definitely make again
I traded marinaded red bell peppers for carrots and chopped olives for celery ( my family doesent like chopped carrots or celery) and this came out to be the best potato salad I have ever had!! This will be a “pass it to the kids “recipe.
Loved it. I took a potatoes peeler and peeled the carrots and then chopped them. Doubled the recipe but didn’t double the vinegar or mustard. Just added a little extra. Instead of celery seed I chopped up celery leaves and added parsley. What a great recipe.
This has been my recipe for several years. Once you try it, you will NEVER go back to making it any other way. The only things I’ve ever changed is less sugar and adding more boiled eggs. It’s slightly more labor intensive than regular potato salad, but so worth it. It’s hardly worth mentioning.
I loved it great flavor except one thing: its way to sweet. Flowed the recipe exactly and ended up with a lot of extra dressing and it was just too sweet. I usually like sweet. recommend cut the sugar 1/2. it says 3/4 of a cup wonder if it was supposed to be 1/4?
Yummy as is
I made half the recommended amounts. It was really good. I also peeled my potatoes first because I have never mastered peeling a hot potato without making a mess. I thought it was a little sweet and will add 1T less sugar the next time. It is a little more work than regular potato salad but is delicious.
This is a pretty involved recipe: took me most of the morning to put it together (I’m not even an “average” cook yet). But, in the end, this tastes great. I put it in the fridge to “combine” but took an early taste and love this recipe.
My husband likes it!
Followed the recipe. Big fan of Potato Salad. I loved the sweet taste… never experienced that with potato salad!
This is the first time I had ever made potato salad and everyone loved it. I did reduce the sugar by a 1/4 and the carrots with green pepper. Next time a will cut the apple cider vinegar by 1/2 just because it almost over-powered the rest of the flavors but overall, great recipe.
I followed the recipe exactly and the flavor is there but it’s very liquidy.
This is going to be my go to potato salad from now on. I used baked potatoes and used about 1/2 the sugar. We both liked the sweet/sour taste and it was gone in two days. Definitely a keeper.
This had a really good taste, but I I substituted and reduced a few things • arrow root for cornstarch • powered milk mix ( we normally do not buy milk, so I keep powered milk on hand for recipes. • reduced the sugar from 3/4 cup to 1/2 cup
It is pretty sweet and it has a LOT of dressing. I drained my completed salad before serving. If I make again, I will definitely cut back the sugar content.
It was way too sweet. Added more mustard anf paprika to cut the sweetness. Wil try using 1/2 cup of sugar and decreasing milk slightly and increase the vinegar.
Delicious!
Awesome! A little time consuming to make but worth it.
I usually omit the celery seed, and celery because the wife doesn’t like them. I omit the hard-boiled egg because I don’t like it. This makes the recipe a heck of a lot easier. And it’s *still* freaking delicious. My go-to side dish for most occasions. It’s definitely on the sweeter side, but I find this to be the best potato salad there is, period.
Excellent potato salad. We cut the sugar to 2 tablespoons and roasted new potatoes for added flavor. Everything else was as written.