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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I found this recipe probably 25 or 30 years ago in a Better Homes publication. It's been my family's favorite potato salad ever since. Great spring or summer recipe that goes well with bar-b-que, ham sandwiches or fried chicken. Ingredients:
7 medium potatoes |
1/3 c sugar |
1 tblsp cornstarch |
1/2 c. milk |
1/4 c. vinegar |
1 egg |
4 tblsp butter or margarine |
3/4 tsp celery seed |
1/4 tsp dry mustard |
3/4 tsp salt |
1/4 c. chopped onion |
1/4 c. mayo |
3 chopped hard cooked eggs, diced |
1/2 c. green pepper diced |
1/2 c. celery diced |
paprika |
Directions:
1. Cook, peel and dice potatoes, set aside.
2. Combine sugar and cornstarch in a kettle
3. Add the next 6 ingredients and the salt.
4. Cook over low heat, stirring till thick and bubbly.
5. Remove from heat and add onion and mayo
6. Cool
7. Gently combine potatoes, eggs, green pepper and celery.
8. Gently fold in the cooled dressing.
9. Place in covered container.
10. Chill well.
11. Sprinkle with a little paprika before serving.
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