Creamy Old-Fashioned Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 22 |
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I've been making this comforting salad since I was old enough to help Mom in the kitchen. —Karen Taylor-Guthrie, Cedar Point, North Carolina Ingredients:
3 tablespoons sugar |
4-1/2 teaspoons king arthur unbleached all-purpose flour |
3 teaspoons salt, divided |
3/4 cup milk |
1 egg, lightly beaten |
1/4 cup cider vinegar |
1 tablespoon prepared mustard |
5 pounds red potatoes |
12 hard-cooked eggs |
3 cups finely chopped celery |
1 medium sweet onion, finely chopped |
2 cups mayonnaise |
3/4 teaspoon pepper |
Directions:
1. In a small saucepan, combine the sugar, flour and 1 teaspoon salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vinegar and mustard. Cool without stirring to room temperature.
3. Cut potatoes into 1/2-in. cubes; place in a large kettle and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain; rinse in cold water and drain again.
4. Set aside one hard-cooked egg for garnish; chop the remaining eggs. In a large bowl, combine the potatoes, chopped eggs, celery and onion. Whisk the mayonnaise, pepper and remaining salt into cooled milk mixture. Pour over potato mixture; toss gently to coat. Cover and refrigerate for at least 2 hours. Garnish with reserved egg. Yield: 22 servings.
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