Ingredients For Picnic Potato Salad
- 1/3 cup granulated sugar
- 1 tbs. cornstarch
- 1 tsp. dry mustard
- 1 tsp. salt
- 1/2 tsp. celery seed
- 1/2 cup whole milk
- 1/4 cup white vinegar
- 1 beaten egg
- 1/4 cup unsalted butter, cubed
- 1/4 cup chopped onion
- 1/4 cup mayonnaise
- 7 medium red potatoes, cooked and cubed
- 3 hard-boiled eggs, chopped
Step By Step Directions: Picnic Potato Salad
1 In a saucepan over medium heat, add the granulated sugar, cornstarch, dry mustard, salt, celery seed, milk, white vinegar, and egg. Whisk until smooth and combined. Add the butter to the pan. Whisk constantly and bring to a boil. Cook for 2 minutes or until the dressing thickens and bubbles. Remove the pan from the heat. Cool completely before using.
2 When the dressing is cool, stir in the onion and mayonnaise. In a large bowl, add the potatoes and eggs. Pour the dressing over the potatoes. Toss until well combined. Cover the bowl and refrigerate at least 2 hours before serving.
