Potato Salad with Homemade Mayonnaise
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This side dish recipe is perfect for picnics or potlucks. Everyone loves this potato salad with homemade mayonnaise.
When needing to make a dish for potlucks and especially picnics my first choice is to make potato salad. This is a dish I enjoy making not only because everyone loves my potato salad with homemade mayonnaise but it’s super easy to make. And I like super easy recipes.
Jump to RecipeMaking Potato Salad
When making potato salad I like to use Yellow Idaho Potatoes or they are also known as Golden Potatoes.
Ingredients:
- 2 pounds potatoes (yellow Idaho potatoes or Golden Potatoes)
- 3-5 hard boiled eggs sliced (I use an egg slicer like this)
- 3-5 celery stalks chopped
- 1/2 – 1 whole green pepper chopped
- 3-5 green onions chopped
- 1 teaspoon celery seed
- Homemade Cooked Mayonnaise This stuff is the bomb and I make it last.
Preparing Potatoes
There are two ways at preparing potatoes. Choose one.
- Peel potatoes (I use 2 pounds), chop them into bite sizes and put in a pot of water. Boil for 7-10 minutes or until fork tender. Remove from heat, strain off excess water, return to pan and run cold water over potatoes until cool. Drain water and place potatoes in a mixing bowl.
- Put potatoes in a pot of water (with skins on) and boil for 20-30 minutes or until fork tender. Remove from heat, strain off excess water, return to pan and run cold water over potatoes until cool. Remove skin from potatoes and discard. Cut potatoes into pieces and place in a mixing bowl.
Finishing Up!
Now that you have the potatoes in a mixing bowl add remaining ingredients and stir until all potatoes are well coated in the cooked mayonnaise. Transfer to a serving bowl, cover with plastic wrap and refrigerate for 4-6 hours. Serve cold. Enjoy!
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR POTATO SALAD WITH HOMEMADE COOKED MAYONNAISE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
***Please come back and share your comments and tell my readers how you like this recipe.***
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Potato Salad with Homemade Cooked Mayonnaise
Ingredients
Potato Ingredients
- 2 pounds yellow gold potatoes
- 3 celery stalks chopped
- 3-5 hard boiled eggs sliced
- 1/2 green pepper chopped
- 3-5 green onions chopped
- 1 teaspoon celery seed
Homemade Cooked Mayonnaise Ingredients
- 4 Tablespoons sugar
- 2 Tablespoons flour
- 2 teaspoons Colman’s Dry Mustard
- 1/2 cup water
- 2 egg yolks
- 1/2 of 1/4 cup apple cider vinegar
- 1 Tablespoon butter
- 4 teaspoons milk
- 1/2 teaspoon salt
Instructions
Prepare Potatoes (choose one method)
-
Peel potatoes (I use 2 pounds), chop them into bite sizes and put in a pot of water. Boil for 7-10 minutes or until fork tender. Remove from heat, strain off excess water, return to pan and run cold water over potatoes until cool. Drain water and place potatoes in a mixing bowl.
-
Put potatoes in a pot of water (with skins on) and boil for 20-30 minutes or until fork tender. Remove from heat, strain off excess water, return to pan and run cold water over potatoes until cool. Remove skin from potatoes and discard. Cut potatoes into pieces and place in a mixing bowl.
Prepare Other Ingredients
-
Slice hard boiled eggs (I use an egg slicer like this).
-
Chop celery, green pepper, green onions and add to potatoes.
Homemade Cooked Mayonnaise
-
In a salad shaker jar add sugar, flour, Colman’s Dry Mustard and water. Shake well and put in sauce pan.
Cook over low to medium heat. When the mixture starts to cook stir in egg yolks.
Add 1/2 of the 1/4 cup vinegar and butter and continue cooking.
As the mixture begins to thicken remove from heat and beat or whisk by hand until smooth.
Stir in milk and salt.
If mixture becomes too thick add a little more milk to get the consistency you desire.
Use this dressing on potato salad, cabbage slaw, sliced tomatoes or mix a little with egg yolks for deviled eggs.
Finishing Up!
-
Add cooked mayonnaise and celery seed to the potatoes and stir until well coated.
-
Transfer to a serving bowl, cover with plastic wrap and refrigerate for 4-6 hours. Serve cold.
6 Comments
Peggy Fasing
Hi, and thanks so much for this recipe- I used to make this years ago from an old cookbook, and in my many moves, I have lost it! It’s exactly like I used to make, so I’m thrilled. Just wanted to mention that you forgot to put in the 1/2 cup of water and 2 egg yolks in the mayonaise recipe– I found the mayo recipe first, and then I saw that you put the potato salad recipe below it– just an FYI. Thanks again! I’m making this for my son, who remembers my “killer potato salad”, and also for a Fourth of July picnic.
admin
Thank you Peggy for catching the missing ingredients in the printable recipe. I have made my corrections. So glad you can now make this “killer potato salad”! You made my day! Thanks again and Enjoy!
Sandy
Thanks for the recipe I had an old Betty Crocker cookbook which has falling all apart and it’s hard to find the recipes this seems very similar to what she had in there thank you so very much question though how long will this keep in the refrigerator can you use it for regular sandwiches, tuna salads etc.
Jett
Hi Sandy, since the recipe contains no preservatives the potato salad should be consumed within four days if kept properly in the refrigerator. You can use the cooked mayonnaise on anything you desire. Thank you for reaching out. Hope this information helps. Enjoy!
sherry
I made your mayonaisse this afternoon, was excellent. Literally brought back memories as a kid growing up on the farm. I also lost my Moms recipe and this tasted and smelled exactly like hers.
Will be making this all the time. Thanks.
Jett
So glad you enjoy this recipe Sherry!