Shelly's Recipe

POTATO SALAD WITH COOKED DRESSING VARIATIONS

Category: Potato Salads

6 medium potatoes, cooked, peeled and cubed
1/4 of a large, sweet onion, finely chopped
1 cup celery, chopped
1-2 tsp salt, to taste and add more if needed
6 hard-cooked eggs, diced

Transfer cooled potatoes to a large bowl, and toss with the onion, celery, salt, and hard-cooked eggs.

Dressing - Variation 1
2 eggs, beaten
1/2 cup sugar
1 tsp cornstarch
Salt and pepper to taste
1/4 cup white vinegar and apple cider vinegar
1/2 cup milk
1 tsp prepared yellow mustard
1 cup mayonnaise

Whisk together 2 eggs, sugar, cornstarch, salt and pepper in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat. Let cool to room temperature and then add mayonnaise. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Dressing - Variation 2
2 tbsp flour
1/2 cup vinegar
1/4 cup sugar
1/2 cup water
1 tsp dry mustard
1 egg, beaten
1 tsp salt
1/2 tsp pepper

Mix flour, sugar, dry mustard and salt together in a saucepan. Then gradually add water, vinegar and egg, stirring with a wire whisk. Heat on medium heat, stirring constantly until sauce thickens to the consistency of mayonnaise. Refrigerate until needed.