An excellent base recipe but excessively rich, with a few minor changes this is pure potato-salad perfection. If you found the base recipe too rich, try this: First, use 3 hard boiled eggs instead of 6. In the home made dressing substitute 1 egg instead of 2. Double cornstarch amount to 2 tsp. Double evap milk to 10 or even 12-14oz. Drop vinegar to 1/4 cup. Use the full 1/4 cup of butter (I use Shedd's Spread Original) but drop Mayo down to 1/2 cup. Prepare the dressing using the same method, but add an extra 3-4 min under low heat at the end for thickening (will still be thinner than base recipe). This formula allows for more vegetables in your potato salad (potatos, celery, onions, green onions, et al) as your dressing will still be about 75% the thickness and richness of the base recipe and you will have more of it for even and complete coating. I also recommend adding fresh parsley and thyme to any vegetable combination you should choose, but simply by taming the dressing this recipe becomes an instant classic.
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An excellent base recipe but excessively rich, with a few minor changes this is pure...