Patio Potato Salad

  • Rating ****

8-10 Servings


  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1-1 1/2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/2 cup milk
  • 1/4 cup vinegar
  • 1 egg, beaten
  • 1/4 cup butter or margarine, cubed
  • 1/4 cup chopped onion
  • 1/4 cup mayonnaise
  • 7 medium red potatoes, cubed and cooked
  • 3 hard-cooked eggs, chopped
  • Lettuce leaves and paprika, optional


In a saucepan, combine the sugar, cornstarch, mustard, salt and celery seed.

Stir in the milk, vinegar and egg until smooth. Add the butter. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Stir in the onion and mayonnaise.

In a large bowl, combine the potatoes and hard-cooked eggs. Add the dressing and toss gently to coat. Cover and refrigerate for at least 1 hour.

If desired, serve in a lettuce-lined bowl and sprinkle with paprika.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 4941

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