Family Tradition Potato Salad Recipe

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Family Tradition Potato Salad Recipe

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Kathy Anderson of Wallkill, New York recalls, "This traditional recipe has been passed down through several generations in my mother's family."
MAKES:
16-18 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
16-18 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

  • 5 pounds red potatoes
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 3/4 cup vinegar
  • 1/4 cup water
  • 3 eggs, lightly beaten
  • 1 cup thinly sliced green onions
  • 1-1/2 cups (12 ounces) sour cream

Directions

Cook potatoes in boiling water until tender; drain and cool.
Meanwhile, in a saucepan, combine sugar, flour, salt, mustard and pepper. Add vinegar and water; bring to a boil. Boil and stir for 2 minutes. Add a small amount to eggs; return all to the pan. Cook and stir for 1-1/2 to 2 minutes or until mixture is thickened and a thermometer reads 160°. Refrigerate until cooled. Peel potatoes if desired; slice and place in a large bowl. Add onions. Stir sour cream into dressing; pour over potato mixture and toss to coat. Yield: 16-18 servings.
Originally published as Old-Fashioned Potato Salad in Taste of Home June/July 1998, p18

Nutritional Facts

3/4 cup: 190 calories, 4g fat (3g saturated fat), 49mg cholesterol, 160mg sodium, 33g carbohydrate (13g sugars, 2g fiber), 4g protein.

  • 5 pounds red potatoes
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 3/4 cup vinegar
  • 1/4 cup water
  • 3 eggs, lightly beaten
  • 1 cup thinly sliced green onions
  • 1-1/2 cups (12 ounces) sour cream
  1. Cook potatoes in boiling water until tender; drain and cool.
  2. Meanwhile, in a saucepan, combine sugar, flour, salt, mustard and pepper. Add vinegar and water; bring to a boil. Boil and stir for 2 minutes. Add a small amount to eggs; return all to the pan. Cook and stir for 1-1/2 to 2 minutes or until mixture is thickened and a thermometer reads 160°. Refrigerate until cooled. Peel potatoes if desired; slice and place in a large bowl. Add onions. Stir sour cream into dressing; pour over potato mixture and toss to coat. Yield: 16-18 servings.
Originally published as Old-Fashioned Potato Salad in Taste of Home June/July 1998, p18

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