Patio Potato Salad
Patio Potato Salad offers a creamy, tangy flavor with a hint of sweetness, complemented by chopped onions and hard-cooked eggs. Its cool, savory profile makes it perfect for outdoor gatherings, picnics, or casual family meals, providing a satisfying side dish with a delightful homemade dressing.
Ingredients
- 1/2 c. milk ⓘ
- 1/3 c. sugar ⓘ
- 1/4 c. vinegar ⓘ
- 1 egg ⓘ
- 4 Tbsp. butter or margarine ⓘ
- 1 Tbsp. cornstarch ⓘ
- 3/4 tsp. salt ⓘ
- 3/4 tsp. celery seed ⓘ
- 1/4 tsp. dry mustard ⓘ
- 1/4 c. chopped onion ⓘ
- 1/4 c. mayonnaise
- 7 medium potatoes, cooked in jackets, peeled, diced and chilled ⓘ
- 3 hard-cooked eggs, chopped ⓘ
Instructions
- In a medium saucepan, combine milk, sugar, vinegar, 1 egg, butter, cornstarch, salt, celery seed, and dry mustard.
- Cook and stir over low heat until thickened.
- Remove from heat; blend in chopped onion and mayonnaise.
- Cool the dressing.
- Combine cooked, peeled, diced potatoes and chopped hard-cooked eggs in a large bowl.
- Carefully fold in the cooled dressing until evenly coated.
- Chill the potato salad.
- Just before serving, sprinkle with paprika.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream to the dressing. If you want to reduce calories, you can substitute Greek yogurt for the mayonnaise. Use red potatoes for a slightly sweeter taste or add diced celery for extra crunch. Make sure to chill the salad thoroughly to enhance the flavor. This recipe pairs beautifully with dishes like Pinch Coffeecake.
Serving Suggestions
Serve this potato salad alongside grilled meats, sandwiches, or a fresh garden salad for a complete meal. It’s perfect for picnics or barbecues and can be garnished with fresh herbs or additional paprika for color. This dish complements many American recipes, making it a versatile addition to your table.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after storage, you can stir in a little extra mayonnaise or a splash of milk to refresh the texture. Avoid freezing, as the potatoes may become mushy upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Patio Potato Salad contains roughly 975 calories, with 3g protein, 32g carbohydrates, and 93g fat. It is a good source of iron (11% of the Daily Value). Note that it is relatively high in sodium, at 944mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare this potato salad in advance?
Yes, you can make this potato salad a day ahead of time. Just be sure to keep it covered in the refrigerator. The flavors will deepen overnight, making it even tastier. Just give it a good stir before serving to redistribute the dressing.
What type of potatoes work best for this recipe?
Medium-sized Yukon Gold or red potatoes are ideal for this salad due to their creamy texture after cooking. They hold their shape well, preventing the salad from becoming mushy. Avoid starchy potatoes like Russets as they can break apart too easily.
How can I make this recipe vegan?
To make this potato salad vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a vegan mayonnaise. Replace the milk with plant-based milk, such as almond or soy milk, and ensure the butter is dairy-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).