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Monday, September 19, 2011

The World's Best Potato Salad

Since Spud (potato) Harvest is coming up soon around these parts, I figured it would be fitting to share a potato recipe with you all today.

Since I've been married, which will be eight years this November, I've yet to impress my husband with a good potato salad. He's not normally a picky eater, and will pretty much eat anything. But, potato salad is a different story. He doesn't like it too dry. He doesn't like it too sweet. He doesn't like it with dill.... Don't get me wrong, he will eat anything I make, but he rarely compliments on my potato salads. That is until he tried this one. I first made it a couple of weeks ago to go with some ribs I had made.

I found the recipe on but of course I changed things up a bit. If you're like me you know what I mean. You take a recipe as a base and then fix it up to your likings. I'm glad I did, and I'm glad I wrote down what I did!! He loved this one and even thought it worthy to bring along to a little catering job that we did just this last weekend. And everyone that ate at the dinner we provided said it was mighty delish!

Sorry I don't have a picture of this recipe right now, but I'm sure I'll be making it again soon and I'll post a picture of it then.

The World's Best Potato Salad

6 medium Idaho Russet potatoes
1/2 small onion, finely chopped
1 cup celery, finely chopped
6 hard-boiled eggs, diced
5 slices bacon, cooked and chopped (optional)


2 eggs
1/3 cup sugar
2 teaspoons cornstarch
1/2 cup vinegar
1 (5 oz) can evaporated milk
1 tsp. yellow mustard
1/4 cup butter
1 cup mayonnaise
1/4 cup relish
1 tsp. celery seed
1 tsp. salt (or to taste)
1/4 tsp. pepper (or to taste)

paprika for garnish

Whisk together eggs, sugar and cornstarch in a medium saucepan. Stir in vinegar, evaporated milk and mustard. Cook over medium heat, stirring frequently until thickened, this could take about 10 minutes. Remove from heat and stir in butter. Refrigerate until completely cool. Then stir in mayonnaise, relish, celery seed, salt and pepper.

Wash the potatoes, but do not peel. Place whole 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 let cool. Once cool, peel and dice into a large bowl. Add onion, celery, eggs and bacon into bowl and mix.

Stir in cooled prepared dressing with the potato mixture. Make sure everything is evenly coated. Garnish with a shake or two of paprika for color. Cover and refrigerate for at least 3 hours, but overnight is best. Serve and enjoy!

1 comment:

Sara Shoemaker said...

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