Ingredients
- l2 egg yolks
- l cup sugar
- l round tsp. dry mustard
- 2 heaping tsp celery seed
- l tsp. salt
- l/2 tsp paprika
- l/4 tsp pepper
- 3/4 c. apple cider vinegar
- l pint thick cream (whipping) plus l/2 c. milk.
- Butter the size of a hen’s egg (about 1/4 cup)
- l dozen eggs (hard boiled)and chopped
- l2 cups potatoes, cooked and cubed
- 2 large onions, chopped
- l tsp. salt
Instructions
- Mix the egg yolks, sugar, mustard, celery seed, salt, paprika, and pepper. Then add vinegar. Stir. Add the cream, milk, and butter. Have water boiling in a double boiler. Stir and cook until like a thick gravy or it coats a spoon.
- In the meantime, put all the rest of the salad ingredients together in a large bowl. Mix these items together. Pour the dressing over this and cool. Delicious!
- The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network’s kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
- This recipe was handed down to my mother from the best cook in our small town. She was the railroad depot agents wife and a wonderful cook. This was in the l940’s. .
Reviews
My family loved this potatoe salad but i found it way too sweet. I guess it’s a matter of taste but i like mine for tangy!
love it