"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mom's Potato Salad Recipe

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This recipe for Mom's Potato Salad, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Guards -- Lucy Krich, mother of Ron Krich
Added: Monday, December 5, 2005


2 eggs, beaten
tsp. dry mustard
8 T. sugar
c. vinegar
4 T. flour
1 c. water
tsp. salt

3 to 4 lbs. potatoes
3 eggs, hard-boiled
1 onion, chopped
a little green pepper

Mix all ingredients together for sauce; cook until thick, stirring constantly.

Cook potatoes, cut up; add onion, boiled eggs, and green pepper. Put all together while sauce is still warm. Makes 1 pint.




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