Potato
Salad 1
8
medium russet potatoes
1
cup celery chopped
¾
cup cucumber peeled, chopped (optional)
½
to 1 whole medium red onion, chopped (amount depends on strength of onion and
your taste)
4
large hard cooked eggs, chopped
Salt
and pepper to taste
Boil
potatoes with skins on; cool, peel, then cube. Add celery, cucumber, onion,
eggs, salt and pepper to taste. Toss lightly until mixed; use the following
dressing. Carefully pour cooled dressing over mixed potato salad just before
serving and toss.
*Dressing
4
large eggs
½
cup granulated sugar
1/3
teaspoon salt
1/8
teaspoon paprika
½
tablespoon all purpose flour
1/3
teaspoon dry mustard
½
cup cider vinegar
¼
cup butter or margarine
Put
eggs in top of double boiler, add sugar, salt and paprika; beat well. Mix flour
and mustard and beat into egg mixture. Combine vinegar and butter or margarine
in small saucepan and bring to boil. Add to egg mixture, whisking to keep well
blended. Cook, stirring, in top of double boiler until consistency of custard.
Cool before using or place in covered jar in refrigerator, for later use.
Dressing
will keep for 7 to 10 days in refrigerator.