Gram’s Sweet-Tangy Potato Salad
Sweet …Tangy….Potato Salad
It’s picnic time!! We all enjoy a good potato salad. Gram’s Sweet -Tangy potato salad is made with a cooked dressing. Amping up the flavor.
This was my mother’s “famous” potato salad. She served it in a particular bowl we all nabbed “the potato salad bowl”. Everyone always asks for the recipe, and I am certain when you’re invited to a picnic friends and family will request you make potato salad! You may also like my Macaroni Salad Recipe.
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There is a wide variety of recipes for potato salad with simple ingredients, celery, onion, pickles, and plain mayonnaise dressing. Gram’s potato salad features a cooked dressing (this extra step is well worth it!) that is sweet and tangy because it adds a dimension of flavor and stays creamy and clings to the potatoes.
I prefer russet or Yukon gold potatoes for this recipe, there are a lot of opinions out there on which type of potato is best for potato salad. Use whatever you have in your pantry, I am confident you will love the end result! I have had success with all types of potatoes.
Cooking your potatoes
Cooking the potatoes for potato salad requires a watchful eye to ensure that they are cooked perfectly and have the right texture. Potatoes should be washed and scrubbed clean before boiling in salted water until they are just tender. I prefer to cook the potatoes whole with the skin on. Many people peel and dice the potatoes before cooking, either method works. Overcooking the potatoes can cause them to become mushy undercooking the potato will cause them to be hard which both can ruin the dish. Cook your potatoes until they are fork tender. Drain your potatoes and peel and dice when they are cool enough to handle.
Making the dressing
Cooking the dressing only takes a few extra minutes…..and is well worth it! There are only a few ingredients…. sugar, eggs, vinegar, flour, water, salt and pepper. Whisk these together and cook over medium heat stirring constantly until its thick and creamy, then add your butter. Once cooled add the mayonnaise and toss with your potatoes, celery, onion and egg.
This sweet-tangy potato salad is well worth the little extra time to make! Give it a try and let me know what you think!!
Ingredients You Need:
potatoes russet or yukon gold or white
onion
celery
hard boiled eggs
sugar
eggs
flour
apple cider vinegar
water
salt
pepper
butter
mayonaise
How To Make This Potato Salad
Wash Potatoes and place in large stock pot. Cover Potatoes with water and 1 Tbs. salt. Bring to boil and boil potatoes until fork tender, about 20 minutes or so depending on your potato size.
Dice your onions, celery and hard boiled eggs.
Remove potatoes from water and cool. While potaoes are cooling in a 2 quart saucepan whisk together sugar and the 2 eggs, add flour, water, and vinegar and cook over medium heat stirring constantly until thickened. Remove from heat and add the Tbsp of butter salt and pepper. Cool and add the mayonnaise.
Peel and dice your potatoes into a large bowl. Add your chopped onions, celery and hard boiled eggs. Toss with your dressing. Cover and refrigerate at least 4 hours.
Easy Grilled Corn Salad Recipe
Apparel for foodies & grillers
Gram’s Famous Potato Salad
Ingredients
- 5 pounds potatoes russet or yukon gold or white
- 1 medium onion
- 3 stalks celery
- 6 hard boiled eggs
- 1 cup sugar
- 2 eggs
- 1 Tbsp flour
- 1/2 cup vinegar
- 1 Tbsp water
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp butter
- 3 cups mayonaise
Instructions
- Wash Potatoes and place in large stock pot. Cover Potatoes with water and 1 Tbs. salt. Bring to boil and boil potatoes until fork tender, about 20 minutes or so depending on your potato size.
- Dice your onions, celery and hard boiled eggs
- Remove potatoes from water and cool. While potaoes are cooling in a 2 quart saucepan whisk together sugar and the 2 eggs, add flour, water, and vinegar and cook over medium heat stirring constantly until thickened. Remove from heat and add the Tbsp of butter salt and pepper. Cool and add the mayonaise.
- Peel and dice your potatoes into a large bowl. Add your chopped onions, celery and hard boiled eggs. Toss with your dressing.
- Cover and refrigerate at least 4 hours.
