Jett's Kitchen

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.

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Making Potato Salad

When making potato salad I like to use Yellow Idaho Potatoes or they are also known as Golden Potatoes.

Ingredients:

Preparing Potatoes

There are two ways at preparing potatoes. Choose one.

  1. 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.
  2. 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.
Homemade Cooked mayonnaise
Homemade Cooked Mayonnaise

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!

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Potato Salad with Homemade Cooked Mayonnaise

This side dish is perfect for picnics or potlucks. Everyone loves this potato salad with homemade mayonnaise. It’s delicious and super easy to make. 
Course Side Dish
Cuisine American
Keyword mayonnaise, picnic, potato, salad
Prep Time 30 minutes
Cook Time 30 minutes
Refrigerate 4 hours
Total Time 5 hours
Servings 8 people
Author jettskitchen.com

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)

  1. 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.

  2. 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

  1. Slice hard boiled eggs (I use an egg slicer like this). 

  2. Chop celery, green pepper, green onions and add to potatoes.

Homemade Cooked Mayonnaise

  1. 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!

  1. Add cooked mayonnaise and celery seed to the potatoes and stir until well coated. 

  2. Transfer to a serving bowl, cover with plastic wrap and refrigerate for 4-6 hours. Serve cold.

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