Old Style Potato Salad
5 lb. Red Potatoes, cooked, cooled & medium dice
1 cup Sugar
1 tbsp. All-Purpose Flour
1 tsp. Salt
½ tsp. Black Pepper
½ tsp. Dry Mustard
¾ cup Apple Cider Vinegar
¼ cup Water
3 large Fresh Eggs, lightly beaten
1 ½ cups Sour Cream
1 cup Green Onions, thinly sliced
Cook potatoes in boiling water until tender, cool and then dice (peeled or unpeeled-your option). Refrigerate potatoes until ready to assemble. In a medium sauce pan, combine sugar, flour, salt, pepper and mustard. Now add the vinegar and water then bring to a boil. Stir while boiling for 2 minutes. In a small bowl, lightly beat the eggs and then add a small amount of the sugar mixture to the eggs. Once combined add the egg mixture into the sugar mixture. Continue cooking mixture for about 2 more minutes or until it thickens. Refrigerate the mixture at least an hour to cool. Once cooled, stir in the sour cream and add to the bowl of diced potatoes with the sliced green onions. Cool the potato salad for 2 hours or overnight before serving.
Note: Yukon gold or even fingerling potatoes would also work well in this recipe.
Note: You could also add other ingredients like radishes, celery, pickle relish or any color of bell peppers to make your own creation. Just use your imagination.
Ideas for Future Efforts