The creamiest, richest potato salad you will ever try is this best-ever recipe. The homemade dressing holds the key. Every time I make this, I only receive amazing reviews.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 40 mins |
| Servings: | 6 |
Ingredients
- 6 medium potatoes
- ½ cup white sugar
- 2 large eggs, beaten
- 1 teaspoon cornstarch
- salt to taste
- 1 (5 ounce) can evaporated milk
- ½ cup vinegar
- 1 teaspoon prepared yellow mustard
- ¼ cup butter
- 1 cup mayonnaise
- 6 large hard-cooked eggs, diced
- 1 small onion, finely chopped
- 1 cup celery, chopped
- 1 teaspoon salt
Instructions
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool.
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- While the potatoes are cooking, whisk together sugar, 2 beaten eggs, and cornstarch in a saucepan; season with salt.
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- Stir in milk, vinegar, and mustard. Cook and stir over medium heat until thickened, about 10 minutes. Remove from heat and stir in butter. Refrigerate until cool, then stir in mayonnaise.
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- Peel and dice potatoes. Transfer to a large bowl; toss with hard-cooked eggs, onion, celery, and 1 teaspoon salt.
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- Stir dressing gently into the bowl of potato salad until evenly coated.
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- Chill before serving, 3 hours to overnight.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Nutrition Facts
| Calories | 555 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 315 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 13 g |
| Sodium | 790 mg |
| Sugars | 21 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
The chicken and ribs were yummy. The baked beans were right on as was the dessert. BUT, it was the World’s Best Potato Salad that everyone raved about! This is definitely my go-to recipe for potato salad from now on!
Awesome recipe!!! Been a hit at a many of get-togethers!! P.S. I substitute regular onions with green onions and add freshly cooked, chopped bacon. I also let it sit in the fridge overnight…makes a world of difference
Found this in the allrecipes magazine. They usually modify the recipe slightly for the magazine so I followed that recipe and it’s a solid old-fashioned potato salad recipe. Made it twice now and I can’t get enough of that dressing! It’s so good!
Yeah, no. Made per instructions. All I taste is vinegar and sugar.
it is a very time consuming recipe, but delicious. I added a small seeded & minced jalapeno because I like a little spice. It was a bit to sweet for my tastes, will cut back on the sugar next time.
I got this recipe in the Allrecipes magazine, but it had 1/2 the egg, sugar, evaporated milk, vinegar , cornstarch & butter, but 1 1/2 teaspoons mustard to the same amount of potatoes, HB eggs, onion & celery. We loved this recipe! Reminds me a lot of my Grandmother’s potato salad made with a bacon dressing though. Will definitely make again! Thanks!
This truely is the Worlds Best Potato Salad, I’ve made it 3 times for my BBQ’s and everyone raves about it
Awesome
Potato salad as well as potato soup rarely thrill me because they seem bland to me. This recipe is anything but bland, can’t wait to share it over the 4th of July. Have never seen a recipe that creates a sauce first, then adds mayo, creating a very creamy dressing that doesn’t dry out over night. It’s fantastic. I prefer using a russet potato instead of a waxy red potato, but that’s just my preference. And I always use green onion rather than white for the color contrast alone. Maybe even add a bit of red bell pepper for another pop of color. A great improvement over just using mayo as the creamy element. Bravo!
This recipe makes for a very good, interesting potato salad. When you’re bored with “classic” salad and want to mix it up and get some new flavors in your salad definitely try this!
Too sweet. I made this exactly as instructed. It’s a bit complicated to make the dressing. In my opinion it has way too much sugar. I would recommend less than half the sugar and use plenty of salt.
This was awesome! We are not fond of raw onion, except for green onion, so I used that. Added radishes, for colour. This was absolutely delicious! 5 stars!
Just a suggestion to the boiled egg “tip”. If you want to avoid that nasty greenish-grey outline around your yolk and to also get a vibrant yellow yolk, put the eggs in AFTER the water starts to boil (I use a large strainer to gently place them in the boiling water). Turn the heat down to a simmer and cook for 13 minutes. Then put them into a 5 minute ice bath. You’ll get a more evenly cooked egg that’s also easier to peel.
If i make it again, i will DBL the amount of mustard, i will add some dill, and a 1/4 cup pickle juice.
I do really like this version; a friend made it once and now it’s one of my potato salad versions. I do make a few adjustments = I cube and microwave the potatoes covered for 8 minutes (stirring halfway), then do a quick cool rinse, then stir the cubes in a vinegar/salt solution or pickle juice – this ensures the potato keep good texture and there’s layers of flavors. For the sauce, I make a half batch with only about 1tbsp of sugar, adding about half a tsp of celery seed. My fam really likes pickles so I have sweet relish and chopped dill ones, use both red and white onions for more color, along with some green onions. It’s a little labor intensive but everyone really likes it.
perfect
My daughter found this recipe. She made it & it definitely is the World’s Best Potato Salad. Everytime I make it, I do so in honor of her since she passed away 10/09/2022 at the age of 27.
I’ve made this several times, and I play with ingredients for different results. If you’ve never made potato salad before, keep in my miracle whip is very sweet and you may want to limit the sugar to about 2 tablespoons. I always use Hellmann’s mayonnaise and cut the sugar to 1/4 cup because I prefer a more savory dressing, but as it’s written is also hands down best for Cole slaw and macaroni salad. Thank you for the recipe
The half cup of sugar made it inedible for my family. Sorry, nobody ate more than a bite.
I have made this several times and it always came out to much dressing, this time I read some of the reviews and took some suggestions like use 2 teaspoons of corn starch. And I added bacon. Finally came out fantastic. My daughter especially loved it. One thing I learned, read some reviews before making dishes. Especially if your amateur cook. LoL
I have been making this recipe for a year at least. It has the best sauce ever. It’s great on potato salad, macaroni salad, pasta salad etc. What I like most about it is that the sauce does not absorb all into the salad making it dry. It stays nice and creamy. Thank you for your recipe!