Judi's Creamy Potato Salad

This isn’t your average mayo-and-mustard potato salad. The dressing here is a warm, cooked custard made by mashing the hard-boiled egg yolks with mustard, salt, pepper, and vinegar, then pouring hot cream over them and melting in butter. That warm dressing coats the cubed potatoes and soaks in while they’re still warm, flavoring them all the way through.

Mayonnaise gets added on top of that for extra richness, and chopped bacon brings the smoky, salty crunch that makes every bite interesting. The egg whites get chopped and mixed in with the potatoes for texture rather than going into the dressing.

The garnish of grated carrots, parsley, and a red radish in the center makes this one look like it belongs at a proper picnic spread.

Kitchen Tips

• Pour the hot cream slowly over the mashed yolk mixture and stir constantly. Too fast and you’ll get lumps instead of a smooth dressing.
• Dress the potatoes while they’re still warm. Warm potatoes absorb dressing far better than cold ones, and the flavor difference is dramatic.
• Cut the potatoes into small, uniform cubes. Uneven pieces mean some are mushy and some are undercooked.
• Let the salad cool completely before serving. The dressing thickens as it cools and clings to the potatoes better.

Variations

• Lighter version: Swap the heavy cream for half-and-half and reduce the mayo for a less rich (but still creamy) result.
• Herbed potato salad: Add fresh chopped dill or chives to the dressing for a more herbaceous flavor.