Potato Salad

Potato Salad

  • 2 teaspoons flour
  • 1 tablespoon warm water
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon prepared mustard
  • 1/4 cup hot water
  • 1/4 cup apple cider vinegar
  • 2 tablespoons sugar
  • 3/4 cup salad dressing
  • 3 eggs, hard boiled and cooled
  • 4 medium potatoes
  • 1/4 cup dill pickles, chopped (optional)
  • 1/4 cup onion, chopped (optional)
  • 1. In a bowl, mix flour, warm water, dry mustard, salt and mustard.
  • 2. In saucepan, combine hot water, vinegar and sugar. Bring to a boil.
  • 3. Using a whisk, add flour mixture to sugar mixture and stir briskly until well mixed and thickened. Remove from heat.
  • 4. Add salad dressing. Mix well and refrigerate.
  • 5. Peel and chop potatoes. In saucepan, cover potatoes with water and cook until tender. Drain. Place in salad bowl.
  • 6. Peel eggs and coarsely chop.* Add to potatoes. Cover potatoes and eggs. Cool in refrigerator.
  • 7. Stir dressing mixture, pickles and onion into potatoes and eggs. Refrigerate until ready to serve.
  • 4

The dressing for this salad is also good for mixing with diced or ground ham for ham salad sandwiches.