½ cup white sugar
2 large eggs, beaten
1 teaspoon cornstarch
salt to taste
1 (5 ounce) can evaporated milk
½ cup vinegar
1 teaspoon prepared yellow mustard
¼ cup butter
1 cup mayonnaise
While the potatoes are cooking, whisk together sugar, 2 beaten eggs, and cornstarch in a saucepan; season with salt. Stir in milk, vinegar, and mustard. Cook and stir over medium heat until thickened, about 10 minutes. Remove from heat and stir in butter. Refrigerate until cool, then stir in mayonnaise.
Anne Miller wrote:I have two more questions.
Do you like your potato salad with mashed potatoes or diced potatoes? I make mine a little of both.
Does anyone have a recipe for a dressing for potato salad that uses milk?
See Hes wrote:Mom's Potato salad, which I hated as child because of the fresh onions and cucumbers inside, but after my taste buds were developed my favorite salad.
I get often visited by German expat friends telling me that this is the best potato salad they ever tasted.
Wayne Petry wrote:
If I'm doing German, I do everything the same up to doing the potatoes. I fry and crumble up 3-4 strips of bacon along with the eggs, onions and sour pickles. I then put 1 part water to 2 parts apple cider vinegar in a small sauce pan, along with salt, pepper and a teaspoon of bacon grease. bring to a boiled and remove from heat. Pour hot mixture over potatoes and other ingredients. stir and serve hot, or place in frig to cool and serve. No mayo or mustard go into German,