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potato salad in bowl on red checkered table cloth garnished with chopped parsley
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5 from 1 vote

Old-Fashioned Boiled Dressing Potato Salad

One of the best things there was my great-grandmother's Old-Fashioned Boiled Dressing Potato Salad. This stuff is magical.
Course: Salad, Side Dish
Cuisine: American
Keyword: bbq, picnic food, potato salad, side dish
Servings: 16


  • 1 tbsp sugar
  • 2 tsp flour
  • 1 1/2 tsp dry mustard
  • 3/4 tsp salt
  • 3 egg yolks lightly beaten
  • 3/4 cup milk
  • 1/4 cup vinegar
  • 3 tbsp butter
  • 1 cup whipping cream
  • 9 medium potatoes (3 pounds)
  • 1 cup celery chopped
  • 1/3 cup green onion sliced
  • 1/4 cup sweet relish
  • 1 1/2 tsp salt
  • 1/8 tsp pepper
  • 3 eggs hard-boiled chopped


  • To make the dressing, combine sugar, flour, mustard and the 3/4 tsp salt in a small saucepan. Add the egg yolks and milk. Cook and stir over low heat until thickened. (Do not boil.)
  • Blend in vinegar and butter. Cool.
  • Whip cream to soft peaks. Fold into the cooked mixture.
  • Meanwhile, in a covered stock pot, boil potates for 25-30 minutes, or until tender. Drain.
  • Peel and chop potatoes.
  • In a large bowl, combine potatoes, celery, green onion, relish, 1 1/2 tsp salt and pepper.
  • Stir in the cooked dressing, tossing lightly to coat vegetables.
  • Cover and chill.
  • Before serving, fold in hard boiled eggs.
  • Garnish with hard-boiled egg slices and fresh parsley, if desired.