Potato Salad with Cooked Dressing
Elevate your summer gatherings with this classic Potato Salad with Cooked Dressing, a creamy and tangy twist on traditional potato salad recipes. Featuring tender Yukon Gold potatoes, crisp celery, and the zesty bite of red onion, this dish is tied together with a luscious homemade cooked dressing made with apple cider vinegar, a hint of mustard, and a touch of sweetness. The dressing’s velvety texture is achieved by gently cooking milk and eggs into a custard-like sauce, ensuring every bite is rich and satisfying. Perfectly balanced and garnished with fresh parsley, this crowd-pleasing potato salad is best served chilled, making it the ultimate side dish for barbecues, picnics, or any family meal. With simple ingredients and easy preparation, this recipe brings nostalgic flavors with a sophisticated edge!
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 2 large Eggs
- 2 tbsp Apple cider vinegar
- 2 tbsp Granulated sugar
- 1 tbsp All-purpose flour
- 1 tsp Yellow mustard
- 1 cup Milk
- 2 tbsp Unsalted butter
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 medium Celery stalks, diced
- 0.5 cup Red onion, finely chopped
- 2 tbsp Fresh parsley, chopped
Instructions
Peel and dice the potatoes into bite-sized chunks. Place them in a large pot and cover with cold water. Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat. Reduce the heat and simmer the potatoes for 12-15 minutes, or until fork-tender. Drain and set aside to cool.
In a small saucepan, whisk together the apple cider vinegar, granulated sugar, all-purpose flour, yellow mustard, milk, and eggs until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a creamy sauce (about 5-7 minutes). Remove from heat and stir in the unsalted butter until melted and smooth.
Season the dressing with salt and black pepper to taste, then let it cool for 10 minutes.
In a large mixing bowl, combine the cooked potatoes, diced celery, chopped red onion, and chopped parsley.
Pour the cooked dressing over the potato mixture and gently toss until everything is evenly coated.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad one final toss and garnish with additional parsley if desired. Serve chilled.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 1550 mg | 67% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 43.3 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 448 mg | 34% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
