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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Creamy potato salad with the crunch of cucumbers. From a Farm Journal magazine from the mid-1960's. Ingredients:
1/4 cup cider vinegar |
1/2 teaspoon celery seed |
1/4 cup water |
1/4 teaspoon salt |
1/4 cup sugar |
2 eggs, well beaten |
1 cup miracle whip |
2 hardboiled egg, chopped |
1/2 cup chopped cucumber |
1 dash pepper |
1/4 cup minced onion |
1 tablespoon chopped green pepper |
Directions:
1. Combine first five ingredients; bring to boil; reduce heat.
2. Beat the two eggs in a bowl.
3. Slowly add 4 tablespoons of the the hot liquid, whisking all the while.
4. Return to the pan and cook, stirring constantly until thick about 5 minutes.
5. Cool slightly, stir in salad dressing.
6. Combine vegetables and chopped eggs with dressing, season with salt and pepper to taste.
7. You may not need all the dressing.
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