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Creamy Potato Salad

1 tablespoon sugar

2 teaspoons all-purpose flour

11/2 teaspoons dry mustard

3/4 teaspoon salt

3 slightly beaten egg yolks

3/4 cup milk

1/4 cup vinegar

3 tablespoons butter or margarine

1 cup whipping cream

9 medium potatoes (3 pounds)

1 cup chopped celery

1/3 cup sliced green onion

1/4 cup sweet pickle relish

1 1/2 teaspoons salt

1/8 teaspoon pepper

1/2 cup sliced radishes

Hard-cooked egg slices

Parsley sprig

To make dressing, in saucepan combine sugar, flour, mustard, and the 3/a teaspoon salt. Add egg yolks and milk. Cook and stir over low heat till thickened. (Do not boil.) Blend in vinegar and butter or margarine. Cool. Whip cream to soft peaks; fold into cooked mixture.

Meanwhile, in covered saucepan cook potatoes in boiling salted water for 25 to 30 minutes or till tender; drain. Cool slightly. Peel and slice potatoes. In large bowl combine potatoes, celery, green onion, relish, 11/z teaspoons salt, and pepper. Stir in the cooked dressing. Toss lightly to coat vegetables. Cover and chill. Before serving, fold in radishes. Garnish with egg slices and parsley. Makes 12 to 16 servings.

Agnese Marhele @ 2009-09-19 11:51:53

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