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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Potato Salad Recipe

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This recipe for Potato Salad is from The Jones Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 large potatoes
6 hard boiled eggs
1 medium sweet onion
1 tsp. celery seed
salt and pepper to taste

Dressing:
¾ c. apple cider vinegar
1 c. sugar
6 egg yolks or 3 whole eggs
2 T. flour
Miracle whip
Directions:
Directions:
Boil potatoes and dice in chunks, dice hard boiled eggs, and chop onion. Put in bowl and add celery seed and salt and pepper to taste.

Dressing:
Boil vinegar and sugar together in a med. saucepan for 5 minutes. Beat eggs with a whisk and whisk in flour. Add to hot mixture. Cook to boiling. Let cool. Measure out and use equal amounts of miracle whip to cups of cooked mixture, blending well. Pour over potato mixture and stir. Refrigerate for at least 4 hours or overnight for best flavor.

I make dressing 1st and then let cool as I prepare the rest.

Depending on size of potatoes, sometimes this dressing amount can be more than needed on your salad. I sometime than boil more potatoes and eggs to make a bigger batch,
Number Of Servings:
Number Of Servings:
Serves many
Preparation Time:
Preparation Time:
A full hour at least
Personal Notes:
Personal Notes:
This recipe has a long history. Grandma Hamilton lived in Morning Sun, Iowa and helped cook at Jack Hamilton’s Clubhouse Restaurant. My sister dated her grandson and we were blessed to have this salad for graduations.

 

 

 

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