Recipe for cooking pennsylvania dutch potato salad
Recipes from Amish Country :: Amish Salads and Dressings
10 large potatoes, cooked and peeled 1 1/2 (one and one-half) c. sugar 1 1/2 (one and one-half) c. water 1 c. vinegar 3 eggs 2 Tbsp. mustard Be sure potatoes are cold before adding dressing. Heat sugar, water, vinegar, eggs and mustard in a saucepan. Mix about 3 Tbsp. cornstarch in a little water. Add some of the hot sauce to the cornstarch, then gradually add to the saucepan, stirring constantly. Pour over cold potatoes and mix gently. Refrigerate until serving time.
|
