00:00This recipe for World's Best Potato Salad hails from All Recipes member Kay Lynn who comments,
00:15This is the creamiest, richest potato salad you will ever try.
00:19The secret is in the homemade dressing.
00:21I get nothing but raves every time I make this.
00:24Start by peeling six medium potatoes.
00:27Cut the potatoes into quarters so they'll cook faster.
00:35Place the potatoes into a large pot and fill with enough water to cover them.
00:40Bring the water to a boil, then reduce the temperature and simmer them for about 20 minutes or until the potatoes are easily pierced with a fork.
00:49Drain them and let them cool.
00:51While the potatoes are cooling, prepare the dressing.
00:54Heat a medium saucepan over low heat.
00:57Add two eggs and whisk them together.
01:04Add in half a cup of sugar,
01:12a teaspoon of cornstarch,
01:14and salt to taste.
01:16Whisk this together.
01:18And then add half a cup of vinegar.
01:24Add half a cup of vinegar.
01:31One five ounce can of evaporated milk.
01:43And a teaspoon of prepared yellow mustard.
01:50Bring this to a simmer over medium heat for about 10 minutes, stirring frequently until it's thickened.
01:57Remove it from the heat.
01:59And stir in a quarter cup of butter.
02:05Pour this mixture into a small bowl.
02:12Refrigerate the dressing until it's cool.
02:15When the dressing is cooled, stir in a cup of mayonnaise.
02:29Now, finely chop a small onion.
02:32Chop enough celery to make one cup.
02:35You'll need about three medium stalks.
02:38Peel and dice six hard cooked eggs.
03:00Once the potatoes are cool, dice them up.
03:07Add them to a bowl.
03:10Add the chopped onion.
03:15The celery.
03:20And the diced hard cooked eggs.
03:26A teaspoon of salt.
03:32Add the dressing to the bowl of the potato salad.
03:39Toss this together gently until the potatoes are evenly coated.
03:42Chill the potato salad for several hours or overnight before serving it for the best flavor.
03:49One All Recipes member suggests, for tremendous added flavor, try adding a teaspoon of celery seed, substituting the onion with three scallions, and tossing in chopped bacon.
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