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Gravel & Dine

Dad Bond’s Regular Potato Salad

A family favorite creamy potato salad with a mayo-based dressing with just a hint of acid and vinegar as well as crunch from onion, green pepper and celery.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 -8 servings
Course: Side
Cuisine: American
Ingredients Method

Ingredients
  

  • 6-8 medium potatoes I prefer Yukon Gold
  • 4 hard boiled eggs 2 chopped, 2 sliced
  • 1 c water
  • 2 T flour
  • ¾ c sugar
  • ½ c cider vinegar
  • Scant t dry mustard
  • 2 eggs
  • ½ c mayo I prefer Hellman’s light
  • 1 green pepper chopped
  • 1 red onion chopped (enough to match the amount of green pepper)
  • Celery chopped (enough to match the amount of green pepper)

Method
 

  1. Place potatoes (leave skin on) in a medium pot of cold, salted water. Bring to a boil, reduce to simmer and cook for approximately 15 minutes until tender when poked with a fork.
  2. Cool slightly and peel potatoes while still warm.
  3. In a medium sauce pan, whisk together water, flour, sugar, vinegar, dry mustard and eggs.
  4. Cook over low heat, stirring constantly until thick. Cool.
  5. Add mayo to cooked mixture.
  6. In a large bowl, combine potatoes, chopped eggs, green pepper, onion and celery. Fold in dressing mixture.
  7. Transfer to a serving bowl and top with sliced eggs.
  8. Serve or refrigerate until ready to serve.