Description
This is like the potato salad I grew up with in Pennsylvania Dutch country. This has a sweet and sour dressing and is distinctively yellow.
Ingredients
- 6 medium white potatoes with skin
- 1 small onion, finely chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 teaspoon celery seed
- 4 hard-cooked eggs, peeled and chopped
- 2 eggs, beaten
- ¾ cup white sugar
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ⅓ cup apple cider vinegar
- ½ cup milk
- 1 teaspoon prepared yellow mustard
- 3 tablespoons butter
- 1 cup mayonnaise or salad dressing
Instructions
- Place the potatoes into a large pot
- and fill with enough water to cover. Bring to a boil
- and cook for about 20 minutes
- or until easily pierced with a fork. Drain
- and set aside to cool.
- While the potatoes are cooking
- whisk together 2 eggs
- sugar
- cornstarch
- and salt in a saucepan. Stir in the vinegar
- milk
- and mustard. Cook over medium heat
- stirring frequently
- until thickened
- about 10 minutes. Remove from heat
- and stir in the butter. Refrigerate until cool
- then stir in the mayonnaise.
- Peel the potatoes if desired
- and cut into medium dice. Place in a large bowl
- and toss with the onion
- celery
- carrots
- celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend
- but you may serve it as soon as it is chilled.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 8