Lou Cumming's Potato Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is a fantastic potato salad, one of the best mayonnaise dressings that I have ever made!! Ingredients:
1/2 cup vinegar (use cider vinegar) |
1/2 cup water |
1/2 cup white sugar |
1/2 teaspoon salt |
3/4 teaspoon dry mustard |
1/8 teaspoon turmeric |
2 tablespoons flour, slightly rounded |
1 egg |
1/4 cup milk |
1/2 cup kraft coleslaw dressing |
1 cup hellmann's mayonnaise |
1 cup miracle whip |
10 lbs potatoes |
10 eggs |
1 large onion |
2 big stalk celery |
salt and pepper |
Directions:
1. MAYONNAISE:.
2. (Prepare this the day before you're going to make the salad).
3. Put the water, vinegar combination in a pot on the stove and bring to a boil. While that's happening, mix the sugar, salt, dry mustard, turmeric, and flour. Then whisk in the egg, and milk.
4. Pour that mixture into the liquid boiling on the stove. Be sure to continue whisking. Once it comes to a full boil, let boil for 30 seconds.
5. Set this aside to cool, whisking it occasionally to prevent from hardening. Once it has cooled, add Kraft coleslaw dressing, Hellman's mayonnaise, adn Miracle Whip. Mix well.
6. Boil the potatoes. Once they are soft, mash them really well while they are hot.
7. At the same time you're cooking the potatoes, cook the eggs. Mash seven of them, saving the rest to slice on top of the finished potato salad. (you can use a pastry blender to make sure eggs are well mashed). Chop up the onions and celery, very fine. When potatoes are almost cool, add onion, celery and salt and pepper.
8. Let both mixtures sit overnight in the fridge. In the morning, whisk the eggs and potato mixture,adding mayonnaise to taste. Any leftover mayo can be used on sandwiches.
9. Add threee sliced eggs to the top of the finished potato salad.
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