Potato Salad with Cooked Dressing Recipe
This potato salad recipe uses a quick cooked dressing made with water, flour, sugar, vinegar, and butter, then mixed with mayonnaise. Toss it with boiled potatoes, onion, celery seed, and chopped eggs. The “how to make” steps keep it simple and easy to follow.
Ingredients
Ingredients
Step-by-Step Method
Prep the potatoes and eggs
Boil the potatoes until tender, cool them, then dice. Hard-boil the eggs, peel, and chop into chunky pieces.
Start the cooked dressing
In a small saucepan, whisk water and flour until smooth. Stir in the sugar and vinegar.
Cook until thick
Cook over medium heat, stirring constantly, until the mixture thickens. Lower the heat as it nears a simmer so it doesn’t scorch.
Finish with butter and cool
Take the pan off the heat and stir in the butter until melted. Let the dressing cool to room temperature.
Combine the salad
In a bowl, mix diced potatoes with onion and celery seed. Add the cooled cooked dressing and the mayonnaise, then fold gently.
Add eggs and chill
Fold in the chopped eggs last so they stay intact. Cover and refrigerate for at least 30 minutes to let the flavors settle.