Creamy Old-Fashioned Potato Salad Recipe
've been making this comforting salad since I was old enough to help Mom in the kitchen. —Karen Taylor-Guthrie, Cedar Point, North Carolina
* 22 Servings
* Prep: 1 hour
* Cook: 20 min. + chilling
Ingredients
* 3 tablespoons sugar
* 4-1/2 teaspoons all-purpose flour
* 3 teaspoons salt, divided
* 3/4 cup milk
* 1 egg, lightly beaten
* 1/4 cup cider vinegar
* 1 tablespoon prepared mustard
* 5 pounds red potatoes
* 12 hard-cooked eggs
* 3 cups finely chopped celery
* 1 medium sweet onion, finely chopped
* 2 cups mayonnaise
* 3/4 teaspoon pepper
Directions
* In a small saucepan, combine the sugar, flour and 1 teaspoon salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
* Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vinegar and mustard. Cool without stirring to room temperature.
* Cut potatoes into 1/2-in. cubes; place in a large kettle and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain; rinse in cold water and drain again.
* Set aside one hard-cooked egg for garnish; chop the remaining eggs. In a large bowl, combine the potatoes, chopped eggs, celery and onion. Whisk the mayonnaise, pepper and remaining salt into cooled milk mixture. Pour over potato mixture; toss gently to coat. Cover and refrigerate for at least 2 hours. Garnish with reserved egg. Yield: 22 servings.
Nutrition Facts: 3/4 cup equals 285 calories, 20 g fat (3 g saturated fat), 134 mg cholesterol, 500 mg sodium, 21 g carbohydrate, 2 g fiber, 6 g protein.
Creamy Old-Fashioned Potato Salad published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p208
Beth Layman :)
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