How to Make Great Potato Salad

The secret to making great potato salad is in the velvety dressing. It is simple to cook and filling. You can add or subtract the ingredients of this great potato salad to the way you like it.

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Yield: 6 servings


Potatoes: 6
Large eggs: 6
Small onion: 1
Celery: 1 cup
Salt: 1 teaspoon
White sugar: ½ cup
Cornstarch: 1 teaspoon
Eggs: 2
Salt: 1 to 2 teaspoons
Vinegar: ½ cup
Evaporated milk: 1 can (about 5 ounce)
Yellow mustard: 1 teaspoon
Unsalted butter: ¼ cup
Mayonnaise: 1 cup


  • 1

    Rinse the six medium-sized potatoes and place them in a medium pot. Pour in water until the potatoes are covered. Set the pot on stove and bring the water to simmer. Now, let the potatoes boil for around 20 minutes or until lightly firm. Remove the pot from heat and carefully drain the boiled potatoes, using a steel colander. Set the potatoes under running tap water until cool.

  • 2

    Once cool well, peel the potatoes with hands and cut them into medium cubes. Transfer the potato cubes to a large serving bowl, cover it and set aside until you boil the eggs.

  • 3

    In the meantime, place 6 large eggs in a medium cooking pot and cover them with tap water. Place the pot on stove and bring the water to stew.  Let the eggs simmer for around 5 to 8 minutes and then remove the pot from heat. Set the pot aside and let the eggs stand in the hot water for approximately 10 minutes.

  • 4

    Remove the eggs from water, peel and dice them into fine pieces.

  • 5

    Add the sliced egg to the potato cubes in the mixing bowl and top with chopped onion.

  • 6

    Sprinkle the potato-egg mixture with chopped celery and some salt to taste.

  • 7

    Lightly merge all ingredients with a large spoon and set the bowl aside.

  • 8

    Break two large eggs into a medium saucepan.

  • 9

    Top the eggs with half cup of white sugar, 1 teaspoon of cornstarch and one to 2 teaspoons of salt.

  • 10

    Use a whisk to beat the ingredients until the salt and sugar dissolve completely.

  • 11

    Cover the saucepan, put it over stove’s medium heat and bring it simmer.

  • 12

    Now stir in half cup of vinegar, 1 can of evaporated milk and 1 teaspoon of prepared yellow mustard.

  • 13

    Cook the mixture for about 10 to 12 minutes or until thickened and velvety. Do not forget to stir it from time to time.

  • 14

    Take away the saucepan from heat, set it on kitchen counter top and stir in ¼ cup of unsalted butter.

  • 15

    Use wooden ladle to stir the mixture until the butter dissolves properly.

  • 16

    Pour the mixture into a bowl, cover up with plate or plastic wrap and refrigerate until cool.

  • 17

    Once thoroughly cool, take out the bowl from refrigerator and stir in one cup of mayonnaise.

  • 18

    Mix well and drizzle this rich dressing over the potato-egg mixture in the serving bowl.

  • 19

    Refrigerate again for several hours or overnight prior to serving to your friends and family members.

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