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Categories Sides Pearl Kauffman's Sweet and Sour Boiled Dressing Potato Salad
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Pearl Kauffman's Sweet and Sour Boiled Dressing Potato Salad
Description:A boiled dressing for potato salad that's good fresh from the stove, or a day later at room temperature.
• ½ Cup sugar• ½ Cup water
• 2 Tbs flour• ½ Cup mayonaise
• 1 tsp salt• 1 medium onion
• 1 tsp mustard (French's or equivalent)• 5 eggs
• 1 tsp Coleman's Mustard (optional)• 6 to 8 medium russet potatoes
• 2 eggs
• ½ Cup cider vinegar
Instructions:Hard-cook and peel the 5 eggs; chop four coarsely and slice the fifth for a garnish (lengthwise, into sixths or eigths looks best)
Peel, dice, and cook the potatoes, with a bit of salt.
Chop the onion.

While the potatoes cook --
Mix the dry ingredients in a small non-reactive sauce pan
Cream in the two eggs
Whisk in the water, prepared mustard, and the vinegar
Heat over a low temperature burner, stirring continuously, until the dressing thickens.
Remove from heat and whisk in the mayonaise.

Notes:Put half the potatoes (preferably still hot) in a large bowl; add half the onion, half the chopped egg, and half the dressing. Layer on the rest of the potatoes, onion, egg, and dressing.
Fold gently, to avoid crumbling the chopped egg, until well mixed.
Transfer to a serving bowl and arrange the reserved egg in a starburst pattern; garnish with a light dusting of paprika.

For less 'bite', eliminate the Coleman's Mustard; for a bit more heat, eliminate the Coleman's and replace a tablespoon of the mayonaise with wasabi mayonaise.

Number Of Servings:Source:Variation on a Mennonite recipe
Vegetarian:NoTime To Prepare:
Date:Thu 02 Jun 2005 20:15:09 UTCViewed:2953 times
Rating:No votes

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