Course: Salad
Tags: vegetarian
Potato Salad
2022-08-19: First made (scaled to about ⅓) and it was a hit.
Stock photo for now, we ate it before we could take a pic.
If you have lovage, substitute 4 leafs of it for the celery and parsley.
Source
Adapted from Better Homes & Gardens All-time Favourite Salad Recipes (Meredith, 1978). Changes: omitted the pickle relish, substituted lovage leafs for the celery, added peas and lots of egg. yummy.
Ingredients
| 6 | eggs |
| 3 lb | potatoes |
| 1 tbl | sugar |
| 2 tsp | flour |
| 1½ tsp | dry mustard |
| salt | |
| 3 | egg yolks |
| ¾ c | milk |
| ¼ c | vinegar |
| 3 tbl | butter or margarine |
| ½ c | frozen peas |
| 1 c chopped | celery |
| 4, sliced | green onion |
| pepper | |
| parsley | |
| paprika |
Bust Out
| big saucepan | |
| microwavable bowl | |
| large bowl |
Steps
- Boil eggs and potatoes in a covered big saucepan. Fish out eggs after 10 minutes of boiling, cook potatoes 25-30 minutes, until tender.
- In a microwavable bowl whisk sugar, flour, dry mustard, and ¾ tsp salt. Whisk in egg yolks and milk.
- Microwave 1 minute, whisk, then alternate 30 seconds of microwave and whisk until thickened. Do not boil.
- Whisk in vinegar and butter or margarine.
- Drain potatoes, cool until you can handle them, peel and cut into rough ¾" chunks into a large bowl.
- Chop 3 of the hardboiled eggs into big chunks and add to bowl.
- Add frozen peas, celery, green onion, 1½ tsp salt, and ⅛ tsp pepper.
- Add the dressing and gently fold so as to not mash the potatoes & eggs.
- Cover with egg slices, parsley, and paprika
- Chill.
Boil
Dressing
Assemble