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Danish Potato Salad Recipe

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This recipe for Danish Potato Salad, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Siegel
Added: Tuesday, August 19, 2008


1/4 cup vinegar
1/4 cup water
1/4 cup sugar
1/4 teaspoon salt
dash of pepper
1 teaspoon prepared mustard
2 eggs, well beaten
1 cup salad dressing

4 cups cooked potatoes, sliced or diced
2 hard-cooked eggs, chopped
1 tablespoon minced onion
1 tablespoon green pepper
1/2 cup chopped cucumber

Combine vinegar, water, sugar, salt, pepper and mustard and bring to a boil. Reduce heat. Gradually beat in eggs. Cook, stirring constantly until slightly thickened; about 5 minutes. Beat in salad dressing. Pour over the salad ingredients.

Personal Notes:
Personal Notes:
Do not use russet potatoes. This is a very good dressing.




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