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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A sweet and creamy cooked dressing lends old-fashioned goodness to this side dish that goes well with any entree. Since the flavors need time to blend, this is a nice make-ahead salad for family barbecues, potlucks and picnice. -Romaine Wetzel, Ronks, Pennsylvnia Ingredients:
1/3 cup sugar |
1 tablespoon cornstarch |
1 to 1-1/2 teaspoons ground mustard |
1 teaspoon salt |
1/2 teaspoon celery seed |
1/2 cup milk |
1/4 cup vinegar |
1 egg, beaten |
1/4 cup butter, cubed |
1/4 cup chopped onion |
1/4 cup mayonnaise |
7 medium red potatoes, cubed and cooked |
3 hard-cooked eggs, chopped |
lettuce leaves and paprika, optional |
Directions:
1. In a saucepan, combine sugar, cornstarch, mustard, salt and celery seed. Stir in the milk, vinegar and egg until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Stir in onion and mayonnaise. In a large bowl, combine potatoes and hard-cooked eggs. Add dressing and toss gently to coat. Cover and refrigerate for at least 1 hour. If desired, serve in a lettuce-lined bowl and sprinkle with paprika. Yield: 8-10 servings.
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