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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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You will end up with more dressing than you need for this recipe. Store the remainder in the refrigerator for up to 3 days and use to make coleslaw or a mixed vegetable salad or pour it over sliced tomatoes and cucumbers. Ingredients:
1 large egg, beaten |
1/2 cup sugar |
1 tablespoon flour |
1/2 cup cider vinegar |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
2 tablespoons butter |
2 cups mayonnaise |
2 1/2 lbs red potatoes, boiled until tender |
2 tablespoons white wine vinegar |
1/4 cup chopped pickled sweet onion |
1 tablespoon celery seed |
1/2 cup chopped scallion, including tender green tops |
1 cup chopped celery |
1 1/2 cups diced cooked corned beef |
salt |
fresh ground black pepper |
Directions:
1. To make the dressing: in a small saucepan, stir the egg and sugar to combine.
2. Stir in the flour until well blended, then add in the cider vinegar.
3. Add the salt, pepper, and butter; place over medium heat.
4. Bring to a boil, stirring occasionally; adjust heat to maintain a gentle boil and cook, stirring gently, 10-12 minutes until thickened.
5. Remove from heat, transfer to a bowl, and let cool completely.
6. Add in the mayonnaise; stir to combine (you should have about 3 cups of dressing).
7. When the potatoes are cool enough to handle, peel, if desired, then cut into 1/2-inch cubes.
8. Place potato cubes in a large bowl; add in the wine vinegar, pickled onions, and celery seed; toss gently.
9. Add in the scallions, celery, and corned beef; season with salt and pepper to taste.
10. Add 3/4 cup of dressing and mix gently; add more dressing as needed to bind the salad ingredients.
11. Cover and refrigerate up to 2 days; serve chilled.
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