Penn Dutch Potato Salad

Not Entirely Average

Crunchy, chewy, soft, and creamy, this rich and hearty potato salad is a tangy side dish that might just steal the show!

Made with starchy red potatoes, crunchy onion and celery, chewy boiled eggs, and a homemade creamy dressing, this easy-to-prep salad really packs a flavorful punch.

Not Entirely Average


– red potatoes – eggs – white sugar – corn starch – yellow onion – celery

In a large pot over medium-high heat, boil the potatoes until fork tender.

In a separate pan, heat together the raw eggs and sugar. Add the corn starch and whisk. Next add the white vinegar and continue to whisk.

Add the evaporated milk, mustard, and butter, whisking each ingredient thoroughly before adding the next.

Season the egg mixture with salt to taste, transfer to a shallow dish, and refrigerate.

Mash half of the potatoes until smooth. Chop the remaining potatoes into cubes and gently fold into the fully-mashed potatoes.

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