One of my favorite summer foods is Potato Salad. Usually I make this potato salad every 4th of July but with Memorial Day being the start of summer activities and BBQ season, what better time to make my favorite summer food? I am not a fan of just any potato salad though but love the tangy potato salad I grew up watching my mom make and then making myself, with just a little twist. I use cornstarch instead of flour, but then, maybe mom does too. I can’t remember.
- 8 medium/large potatoes ( I used russets)
- 2 Tbsp. butter
- 1/2 cup sugar
- 2 Tbsp. cornstarch
- 1 tsp. ground mustard
- 1/2 cup white vinegar
- 2 slightly beaten eggs (large or x-large)
- 1 and 1/2 cups water.
- 1–2 large carrots (or 10 baby carrots), diced
- 1/2 medium onion, diced
- 2 stalks celery, diced
- 1/2 cup mayonnaise
- Boil 8 medium/large potatoes with skins on until they are tender, not mashed potato soft but soft enough to cut through, approximately 45 minutes.
- While your potatoes are cooking, cook up this tangy and delicious sauce, but take care you don’t cook on too high a heat or you will cook the eggs wrong.
- In a medium saucepan melt butter until just starting to brown. (My own addition since it always ends up browned for me.)
- In a bowl stir sugar, cornstarch, ground mustard.
- Add white vinegar, eggs and water. Mix well so the sugar partially dissolves.
- Add liquid to butter and constantly stir over medium heat until thickened.
- Pop in the refrigerator and cool.
- Mix vegetables and potatoes together.
- Pull cooled sauce from refrigerator and add mayonnaise.
- Whisk well until no lumps.
- Pour over potato and vegetables and mix well.
- Refrigerate overnight or 8 hours so the flavors mix well.
Serve with fried chicken, ribs or your favorite picnic entree. Personally, I’m looking forward to the burgers.