Contributor: |
Contributor: Debbie Jones/ Grandma Hamilton
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Category: |
Category: |
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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
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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, |
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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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This recipe for Potato Salad, by 