Mandie's Dinner Diner

March 25, 2010

Potato Salad

Filed under: Vegetables — Tags: , — ruralmomof3 @ 1:40 pm
I love good potato salad! Most of them that you find at your local deli counter are full of pickles and mustard which happen to be my least favorite potato salad ingredients. I have also found that I dislike potato salad in which it is made with cold potatoes or where the main dressing ingredient is mayonnaise. This potato salad recipe is my favorite, but it does take a little time to make. I prefer to eat it while it’s still warm but it is nearly as good when it has been refrigerated overnight.Potato Salad

Peel and cube, 5-8 potatoes and boil until done but not mushy. If you accidentally overcook them, don’t worry- you can still use them. Your salad will just be a slightly softer texture. Drain and measure out approximately 4 cups (more will make the salad go further but it will be drier and wetter if you use less). Place them, still hot, in a large bowl.

On top of the potatoes, place the following:

2 hard-boiled eggs, chopped
1/2 c (or more) peeled and diced cucumber or sliced celery (or combination)
1 Tbl diced onion (or you can cook the onion in the dressing if you want it a little milder)

The dressing:
Bring to a boil:

1/4 c. vinegar
1/4 c. water
1/4 c. sugar
1/4 tsp salt
1 tsp table mustard
dash pepper

Reduce heat to simmer. In a separate bowl beat

2 eggs

Wisking constantly, pour a little of the vinegar mixture into the eggs. Return all of that to the saucepan and cook on low heat until thickened- stirring the entire time. You may get some egg lumps in there but just leave them it won’t hurt a thing. When it is thickened, remove heat and beat in:

1 c. mayonnaise


Pour dressing onto potatoes and toss to coat. I prefer to serve it warm but it’s not really practical to do so. So, refrigerate it up to 24 hours (much longer and the potatoes will soak up all the dressing) and serve.

God is good- all the time. . . . 40.gif


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