Betty's 4th of July Old Fashioned Southern Potato Salad

Bettyskitchen's picture

Dec. 22, 2012

In this video, Betty demonstrates how to make 4th of July Old Fashioned Southern Potato Salad.
I have had this recipe for over 40 years, and it is one of the best-tasting potato salads I have ever tasted!

Ingredients

Red potatoes 5 Medium , unpeeled
Salt 2 Teaspoon , divided
Chopped onion 1/2 Cup (8 tbs)
Chopped celery 1 Cup (16 tbs)
Fresh parsley 1/4 Cup (4 tbs) , chopped finely
Hard boiled eggs 3 , chopped
Sugar 2 Tablespoon
Cornstarch 1 Tablespoon
Ground black pepper 1/4 Teaspoon
Dry mustard 1 Teaspoon
White vinegar 1/3 Cup (5.33 tbs)
Eggs 1 , well beaten
Evaporated milk 3/4 Cup (12 tbs) (undiluted)
For garnish
Dill sprigs 2

Directions

MAKING

1. In a large pot, place red potatoes. Pour water into the pot, making sure that the potatoes are covered completely with water.

2. Drop salt, place the pot on medium high heat and bring it to a boil.

3. Turn the heat to low and cook potatoes for about 25-30 minutes or until fork-tender.

4. Meanwhile, for sauce, in a small saucepan combine sugar, cornstarch, salt, pepper, dry mustard, and vinegar. Mix well.

5. Place the pan over medium heat, stir constantly and cook until thickened and clear. Remove pan from heat.

6. Drop egg into the pan, a little at a time, stirring constantly until mixture is smooth.

7. Place the saucepan back on flame and cook over low for 1 minute. Stir constantly. Remove sauce from heat and set it aside to cool.

8. When the sauce is nice and cool, pour milk in it. Mix until smooth. You can also beat it with blender if you find lumps.

9. Take the potatoes out of the pot and put them on a cutting board to cool. Cut potatoes into bite size pieces.

10. Into a medium large mixing bowl, take chopped potatoes. Add onion, celery, fresh parsley, and hard-boiled eggs in it. Toss well.

11. Pour sauce and mix thoroughly. Cover the bowl with plastic wrap and refrigerate until ready to serve.

SERVING

12. Garnish with dill sprig and serve salad chilled.

TIPS

Potato salad tastes better when refrigerated for few hours or overnight.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 415Calories from Fat 85

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 1118 mg46.58%

Total Carbohydrates 69 g23%

Dietary Fiber 4 g16%

Sugars 16 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet