When I asked my grandmother how old this classic potato salad recipe is, she told me that her mom used to make it when she was a little gi...
Grandma’s Classic Potato Salad
When I asked my grandmother how old this classic potato salad recipe is, she told me that her mom used to make it when she was a little girl. It has definitely stood the test of time. —Kimberly Wallace, Dennison, Ohio
Total Time
Prep: 25 min. Cook: 20 min. + chilling
Makes
10 servings
Ingredients
6 medium potatoes, peeled and cubed
1/4 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons salt
1 teaspoon ground mustard
1 teaspoon pepper
3/4 cup water
2 large eggs, beaten
1/4 cup white vinegar
4 hard-boiled large eggs
2 celery ribs, chopped
1 medium onion, chopped
Sliced green onions, optional
Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool to room temperature.
Meanwhile, in a small heavy saucepan, combine flour, sugar, salt, mustard and pepper. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat and cool completely. Gently stir in vinegar.
Set aside one hard-cooked egg; chop the remaining eggs. In a large bowl, combine the potatoes, celery, onion and eggs; add dressing and stir until blended. Refrigerate until chilled. Garnish with reserved chopped egg and if desired, sliced green onions.
