 | | Directions |
- Peel or scrub potatoes and dice into bite sized pieces.
- In a saucepan, cover potatoes with water, add 1 teaspoon salt and bring to a boil. Boil just until the potatoes are tender (7 - 10 minutes from when the water starts boiling - taste one to test for doneness). As soon as the potatoes are cooked, drain thoroughly and sprinkle with vinegar.
- Meanwhile for dressing, place egg yolks, salt, sugar and mustard in a saucepan and mix well.
- Mix the flour or cornstarch with a tablespoon or two from the cup of milk, and stir this into the egg yolk mixture.
- Whisk in the remaining milk and the vinegar and cook, stirring constantly over medium-low heat, until the mixture is very thick. However, don't let it boil or it will be lumpy.
- Remove from heat, whisk in the butter and taste for seasoning.
- Add sugar, salt or vinegar as needed for the taste you prefer. Chill before adding to salad.
- TIP: The egg whites can be covered and refrigerated for a later use, such as merengues or macaroons.
- Add celery, onion and ham to the potatoes.
- When dressing is cool add to the potatoes and chill.
- Serve cold.
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Container: saucepan
Servings: 4
|  | | Ingredients | | - | | POTATO SALAD: |
| - | | 2 pounds red or other boiling-type potatoes |
| - | | 1 teaspoon salt |
| - | | 2 tablespoons vinegar, preferably cider |
| - | | 2 cups diced cooked ham |
| - | | 2 cups sliced celery, or any crisp raw vegetable (carrot, bell pepper, kohlrabi, etc) |
| - | | 1 small onion, thinly sliced then chopped |
| - | | 3 egg yolks - see TIP |
| - | | DRESSING: |
| - | | 1 tablespoon sugar |
| - | | 1/2 teaspoon salt |
| - | | 1 teaspoon dry mustard or 2 teaspoons of prepared mustard |
| - | | 1 tablespoon cornstarch or flour - use cornstarch for a gluten free version |
| - | | 1 cup milk |
| - | | 1 tablespoon vinegar |
| - | | 3 tablespoons butter - cut into 6-8 pieces |
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