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Patio Potato Salad
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-boiled large 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 beaten 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.
- 2. In a large bowl, combine potatoes and hard-boiled 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.
Nutrition Facts
3/4 cup: 208 calories, 12g fat (4g saturated fat), 101mg cholesterol, 348mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 5g protein.
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