Description
Potato salad is a perennial favorite for both home meals and potlucks. Here we present our version of a family recipe handed down from Kelly’s grandmother.
Ingredients
Units
Scale
The Salad:
- 3 lbs Potatoes (we prefer Yukon or Red)
- 3 Green Onions
- 3 Ribs Celery
- 3/4 cup Chopped Sweet Pickles
- 5 Hard Boiled Eggs
- 1 Tbls Salad Seasoning
- Salt and Pepper
The Dressing:
- 1 Egg
- 1/4 cup Water
- 1/4 cup White Vinegar
- 1/2 Tbls Sugar
- 3/4 Tbls Gluten Free Flour
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 3/4 cup Mayonnaise
- 1/4 cup Yellow Mustard
Instructions
- Prepare the potatoes. Wash the potatoes, put them in a pot and cover with water. Bring to a boil and boil for 40 minutes until they can be pierced with a fork. Remove the potatoes from the water and let cool for 20 minutes. Cut into large bite size pieces.
- Prepare the vegetables. Cut the green onions, celery and sweet pickles into a small dice and set aside.
- Make the dressing. Put the raw egg, water, vinegar, sugar, gluten free flour, salt and pepper in a small saucepan. Cook the mixture over medium-low heat while stirring until it thickens. Remove from heat and add the mayonnaise and mustard and mix thoroughly.
- Chop the hard boiled eggs into small pieces.
- Assemble the salad. Put the potatoes, green onion, celery and sweet pickles in a large salad bowl. Stir to combine. Add the eggs and stir. Add the dressing and salad seasoning and mix everything together thoroughly.
- Taste and adjust accordingly. At this point you can add more of any of the ingredients to get the balance you prefer. Store in the refrigerator.
