Creamy Potato Salad
When you're in the mood for a traditional, creamy potato salad, this is the dish for you. It's great for holiday gatherings, from parties to holiday dinners. No matter how you slice it, this rich side is super.
![Creamy Potato Salad](/images/stories/food/recipe/recipe342.jpg)
Ingredients
For 8 people
- 2 large potatoes
- 2 egg yolks
- 1 tablespoon(s) mustard
- 3 teaspoon(s) sugar
- 3 teaspoon(s) salt
- 1 tablespoon(s) vinegar
- 1 cup(s) canola, soy or corn oil, divided
- 6 tablespoon(s) peas
- 6 tablespoon(s) white beans
- 6 tablespoon(s) corn kernels
- 2 carrots
- 6 pickles
Directions
Boil the potatoes until tender and take the skin off. While they are still hot, mash them with a fork and add 2 tbsp. of the oil. Let the potatoes cool. Using a mixer, mix all the ingredients. After using all the oil, the salad should have the texture of mayonnaise. Let rest in the fridge for 2-3 hours. Boil the peas, beans, carrots (cut in pieces) and corn. When they are done, mix them with the salad.
Chill 2 hours.
Nutrition facts
- Kcal: 357.85 kcal
- Fibers (g): 3.53g
- Sodium (mg): 2888.62mg
- Carbs: 23.71g
- Fat: 28.52g
- Saturated fat (g): 2.45g
- Proteins: 4.22g