This potato salad is so good you’ll find yourself licking the bowl.
Ingredients:
- 30 small red potatoes; a variation in size from an egg to a walnut – washed, cooked with skin on, whole, in salted water just until tender
- 1/3 cup onion; chopped fine
- 1/3 cup celery; chopped fine (about 1 stalk)
- 4 eggs; hard boiled, chopped
- 1/3 cup mayonnaise
- Paprika for garnishing
Dressing as follows:
- 1/2 cup milk
- 1/3 cup sugar
- 1 egg; slightly beaten
- 1/4 cup apple cider vinegar
- 4 tablespoons butter
- 1 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon dry mustard
While potatoes are cooking, prepare dressing by combining milk, sugar, egg, vinegar, butter, cornstarch, salt, celery salt, and dry mustard in a saucepan.
Over medium heat while stirring constantly with a whisk cook until mixture begins to bubble and thicken. Remove from heat and cool.
Cut cooled potatoes in fourths. Combine in a bowl with onion, celery, eggs and mayonnaise. Stir in dressing and dust generously with paprika. Refrigerate several hours to allow flavors to blend.
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