Welcome to my first blog post! I have been wanting to start a blog for years and I am finally doing it! I thought long and hard as to what to kick my blog off with. Well, what better than one of my favorite recipes from my Grandma’s recipe notebook!
A peak inside Grandma’s recipe book
This is my Grandma’s notebook. The pages are worn and stained. She passed away almost a year ago. My favorite memories of her usually involve food…her food. She made the best meals…in the old fashion cooking kind of way.
I love a cooked dressing for potato salad. Its flavorful and super creamy. It’s a perfect side for a cookout! I always loved grilled chicken with a side of potato salad. I like to include lots of pics, but this dreary weather makes for some bad lighting. I’ll do my best with the pics!
So, to get started cut up 6 medium potatoes in to cubes. I personally like smaller cubes. I had russet potatoes on hand and that is what I’m using here. I know white potatoes or Yukon gold are the best for potato salad but if done right russets will work out fine in my opinion.
Once the potatoes are cubed, I put them into a pot and cover them with water. Cover the pot and let them come to a boil over medium heat. Mine usually cook just right after a 10 minute boil. Just keep a close eye on them…you don’t want them to turn to mush or you will have mashed potato salad. My cubes are small and do not take too long to get tender. While your potatoes are cooking go ahead and chop up your celery and onion.
Drain your potatoes in a colander and allow them to cool while you make your cooked potato salad dressing.
I gathered my dressing ingredients except for the mayo…I don’t need that right now. In a saucepan (no heat yet) I whisked my two eggs and added my sugar, cornstarch and salt. After I whisked all of that together I mixed in my mustard, cider vinegar and milk.
Now this can go over medium heat. Keep whisking so it doesn’t burn. Cook and whisk until it has thickened. Make sure its thick or you will have a runny dressing. After it has thickened, remove from heat and stir in the butter. Allow it to cool. I usually transfer this mixture to a bowl and stick it in the fridge.
In the meantime, toss together your cooled potatoes, onion, celery and celery seed. I do have a confession to make…I only had one lonely stalk of celery on hand which wasn’t nearly enough. So let’s pretend that there are lots of beautiful green pieces of celery in my bowl.
So now grab your cooled dressing mixture and fold in 1 cup of mayo.
And finally combine all of that creamy dressing and the potatoes. There you have it…potato salad with cooked dressing. It seems like a lot of work but it’s really not and it is so worth it. Of course you can adjust this recipe to suit your tastes.
Potato Salad With Cooked Dressing
- 6 medium potatoes
- 1 small onion chopped
- 1 cup of chopped celery
- 1 tsp celery seed
- 2 eggs beaten
- 3/4 cup sugar
- 1 tsp cornstarch
- 1/2 tsp salt
- 1 tsp mustard
- 1/3 cup cider vinegar
- 1/2 cup milk
- 3 TBSP butter
- 1 cup mayo
Peel and cube potatoes into uniform chunks. Cover potatoes with water in a large pot. Cover pot with lid and boil until tender. Drain and cool.
Whisk eggs, sugar, cornstarch and salt in a saucepan. Stir in milk, vinegar and mustard. Cook over medium heat for 7 to 10 minutes or until thickened ( be sure to continuously whisk this mixture so it doesn’t burn). Remove from heat and add butter.
Refrigerate until cool and then stir in the mayo.
Toss together potatoes, celery, onion and celery seed. Gently fold in dressing.
Refrigerate until ready to serve.