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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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From Branchville, New Jersey, field editor Grace Yaskovic shares this fresh-tasting potato salad seasoned with onion and celery seed. The mayonnaise dressing gets its sweetness from sugar and whipping cream, and its tang from mustard and sugar. Ingredients:
6 medium red potatoes |
4 hard-cooked eggs, diced |
2 celery ribs, finely chopped |
1 small onion, finely chopped |
1 teaspoon salt |
1 teaspoon celery seed |
6 tablespoons sugar |
1/2 teaspoon cornstarch |
1/2 teaspoon ground mustard |
1/4 cup heavy whipping cream |
1 egg, beaten |
2 tablespoons white vinegar |
1/2 cup mayonnaise |
4-1/2 teaspoons butter |
Directions:
1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. drain. When cool enough to handle, peel and cube potatoes. Place in a large bowl. Add the hard-cooked eggs, celery, onion, salt and celery seed; set aside.
2. In a small saucepan, combine the sugar, cornstarch and mustard. Stir in cream, egg and vinegar until smooth. Cook and stir over medium heat until mixture coats the back of a metal spoon. Cook and stir 1-2 minutes longer or until thickened.
3. Remove from the heat; let stand for 20 minutes. Whisk in mayonnaise and butter until smooth. Cool slightly. Pour over potato mixture; mix well. Cover and refrigerate for at least 6 hours. Yield: 10-12 servings.
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