From DN Recipes by David Nagy · Food & Beverage

World's Best Potato Salad

Published

World's Best Potato Salad
This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing.

Ingredients
  • 6 medium potatoes (preferably Yukon or red)
  • 1 medium onion, finely chopped
  • 1 cup celery, finely chopped
  • 1-1/2 teaspoons salt, divided
  • 6 hard-cooked eggs, diced
  • 2 eggs, beaten 
  • 1/4 cup white sugar
  • 1 teaspoon cornstarch
  • 1/2 cup white vinegar
  • 5 ounces evaporated milk
  • 1 teaspoon yellow mustard
  • 1/4 cup butter
  • 1 cup mayonnaise
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • Optional:
    • 2 tablespoons fresh dill, chopped
    • 1/2 cup dill pickle, chopped
    • 1/2 teaspoon cayenne pepper

Directions
  1. Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, turn the heat down, and cook gently until easily pierced with a fork - about 20 minutes. Drain and cool to at least room temperature or chilled, then peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and diced eggs.
  2. While the potatoes are cooking, whisk together 2 beaten eggs, sugar, cornstarch, and 1/2 teaspoon salt in a saucepan. Stir in the vinegar, evaporated milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until very cool, then stir in the mayonnaise, dill, and black pepper, paprika, and cayenne.
  3. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor. 
  4. Check flavor and add salt to taste if needed.
  5. Sprinkle with paprika and serve!