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Nutrition Facts
Serving Size 1 (176g) Recipe makes 8 servings
Calories 205
Calories from Fat 57		(28%)
Amount Per Serving		%DV
	Total Fat 6.4g	9%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 150mg		50%
Sodium 423mg		17%
Potassium 409mg		11%
Total Carbohydrate 30.7g		10%
	Dietary Fiber 1.8g	7%
	Sugars 14.6g
Protein 6.9g		13%
detailed view... how is this calculated?

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Mom's Danish Potato Salad

Recipe #20907 | 40 min | 30 min prep | add private note

⁽⁴³⁾ RATE IT NOW Print Recipe

By: Teresa M
Feb 28, 2002

A easy-to-make inexpensive potato salad. The homemade dressing for this is really good and I feel what makes it so good, and works equally well with macaroni salad. This is my mom's recipe, and her mom made it before her. I use about 6 hard-boiled eggs because I like my potato salad with more eggs. The prep and cook time is only a estimate, as I've never timed how long it takes to make this. If you use mayo instead of Miracle Whip I'd suggest starting with only 1 T. sugar and adding more to taste as mayo is sweeter than Miracle Whip. And of course please feel free to adapt this recipe ingredient-wise to your familie's preferences.

SERVES 8 (change servings and units)

Ingredients

1/4 cup vinegar
1/4 cup water
6 tablespoons sugar
1/4 teaspoon salt
1 dash pepper
1 teaspoon mustard
2 eggs, well beaten
1 cup salad dressing (I use Miracle Whip, but you can you mayo or anything you like)
4-5 cups potatoes, cooked and cubed
3 hard-boiled eggs
1/4 cup celery, diced
2 tablespoons onions, diced
1/4 cup sweet pickle relish

Directions

1
Combine first 6 ingredients and bring to a boil.
2
Gradually beat in well-beaten eggs.
3
Cook, stirring constantly until slightly thickened.
4
Remove from heat and add salad dressing.
5
Mix well and pour over potato, egg, celery, onion and relish.
6
Add more salt and pepper if desired.
7
Refrigerate until well-chilled and enjoy.

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Featured Reviews for This Recipe

From: cookin kell

On Jun 19, 2009

Making this for father's day along with smoked pulled pork, coleslaw and baked beans. I had a recipe that was very similar, but missing something. This is the ONE!! I will never go back to another plain mayo/mustard recipe again. I used 8 russetts boiled in jackets, then cooled, peeled and sliced. I added 2 T butter to the sauce (that was in my other recipe) which makes it richer. Used EVOO mayo and regular prepared mustard. Also added dash of cayenne and white pepper. I left out the relish, but used celery and onion chopped very fine and 5 eggs that I mashed the yolks and mixed in w/ sauce, then chopped the whites. Garnish with paprika and sliced egg. Decided to make a day ahead to let flavors blend. Fabulous!

2 people found this review helpful

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From: MNCupcake

On May 15, 2009

I used this recipe for my first attempt at making a home-made potato salad and I got just what I was looking for! I love the sweetness and the creaminess (it didn't get pastey!) of this recipe. It was also very easy to make. I added a couple extra tablespoons of sugar, just because I like it sweet and I left out the relish because I don't like relish. I cooked the potatoes in their skins and cooled them before peeling and my potatoes came out perfect! This salad got even better every day I ate it after I made it! Thank you for sharing this delicious recipe!

1 person found this review helpful

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From: Bergy

On Apr 17, 2002

Teresa I made this for lunch today and it is wonderful! I made double the dressing to use the next time (soon). I added 2 green onions chopped., Easy do ahead recipe. Thank-you (of course it has to be good it's Danish!)

8 people found this review helpful

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From: elliesstuff

On May 31, 2005

I agree with everyone. This is the best potato salad I have ever eaten and I though mine was pretty good. I was dubious about putting beaten eggs in hot liquid, thinking they would scramble, but I added them slowly in a thin stream and it was fine. I'll never make another potato salad.

4 people found this review helpful

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