Potato salad with boiled dressing`
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Sugar -- or to taste |
| 2 | tablespoons | Flour |
| 2 | teaspoons | Prepared Mustard * |
| 1 | teaspoon | Salt |
| 2 | larges | Eggs -- well-beaten |
| 1 | cup | Milk |
| ½ | cup | Cider Vinegar |
| 4 | pounds | Potatoes -- peel, boil, & |
| Dice | ||
Directions
* The original recipe called for dry mustard, but prepared mustard works just as well. Mix all the ingredients for the dressing, adding the vinegar at the last minute. Boil until thick and smooth. If necessary, thin with pickle juice or milk. For a creamier dressing, add mayonnaise or more mustard to taste. Pour over the potatoes while they are still warm. Serves 10-12.
Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-28-95 (159) Fido: Cooking