Potato Salad
- 15m Prep Time
- 10m Cook Time
- 1h 0mReady In
A classic potato salad with a creamy boiled dressing made from egg yolks, milk, and butter. Customize with herbs, spices, or add-ins like pimiento and sardines.
Ingredients
- 6 cold, boiled potatoes
- 2 hard-boiled eggs
- 0.5 onion grated
- 4.93 ml dry mustard
- salt
- pepper
- 29.6 ml vinegar
- 237 ml milk or cream
- 14.8 ml butter
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 41.5 mg
- Iron: 2.64 mg
- Magnesium: 65.1 mg
- Phosphorus: 191 mg
- Potassium: 407 mg
- Zinc: 1.65 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 cold, boiled potatoes
- 2 hard-boiled eggs
- 4.93 ml dry mustard
- salt
- pepper
- 29.6 ml vinegar
- 237 ml milk or cream
- 14.8 ml butter
Prepare
- Grate 0.5 onion
Let's Cook
-
Step 1.
Cut the cold boiled potatoes into small cubes and place them in a large bowl. Chop the hard-boiled egg whites and add them along with the grated onion to the potatoes.
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Step 2.
In a separate bowl, mash the hard-boiled egg yolks with the dry mustard, salt, and pepper until smooth. Add the vinegar and mix thoroughly.
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Step 3.
In a small saucepan, bring the milk or cream to a boil over medium heat. Slowly pour the hot milk into the egg yolk mixture while stirring constantly, then add the butter and stir until melted and combined.
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Step 4.
Pour the hot dressing over the potato mixture and stir gently until everything is evenly coated. Let the salad cool to room temperature, then refrigerate until chilled.
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Step 5.
Serve the potato salad on a bed of lettuce, and if desired, drizzle a little extra boiled dressing on top.