Mom's Special Potato Salad
Taste of Home
June/July 2009 issue
Page:65
A rich and creamy homemade dressing is the perfect base for the potatoes, celery and onion...and any other ingredients you might want to add to this traditional salad. It's always a hit. —Danielle Brandt, Ruthton, Minnesota
SERVINGS: 18
CATEGORY: Salads
METHOD:
TIME: Prep: 30 min. Cook: 20 min. + chilling
Ingredients:
DRESSING:
3 eggs
1/2 cup Domino® or C&H® Granulated Pure Cane Sugar
1/2 cup cider vinegar
3 tablespoons heavy whipping cream
2 teaspoons butter
1 teaspoon ground mustard
Dash salt
2 cups mayonnaise
SALAD:
6 pounds potatoes, peeled and cubed (about 10 large)
5 celery ribs, thinly sliced
1 large onion, chopped
Pepper to taste, optional
Directions:
In a double boiler or metal bowl over simmering water, constantly whisk the eggs, sugar, vinegar, cream, butter, mustard and salt until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; cool to room temperature. Fold in mayonnaise. Chill until preparing salad.
For salad, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature. In a large bowl, combine the potatoes, celery and onion. Add dressing and pepper if desired; stir until blended. Chill until serving. Yield: 18 servings (3/4 cup each).
Nutrition Facts
One serving:3/4 cup
Calories: 318,Fat:22 g,Saturated Fat:4 g,Cholesterol:
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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