Dorothy’s Pennsylvania Dutch Potato Salad
I confess to liking my potato salad better than most others I've tried. I use a cooked sweet-and-sour dressing I adapted from Pennsylvania Dutch Cooking (Dutchcraft Co., Gettysburg, PA, no year listed).
Servings: 8 yield(s)
Prep Time: 30 mins
Total Time: 30 mins
Ingredients
    Dressing
  • 1 egg (beated)
  • 1/2 cup sugar (scant)
  • 1 tbsp flour
  • 1/2 cup water
  • 1/2 cup vinegar
  • 2 tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp pepper
    • Salad
  • 6 medium potatoes
  • 1 medium onion (chopped)
  • 3 stalks of celery (sliced)
  • 2 hard cooked eggs
  • 2 tbsp low-fat mayonnaise
  • salt & pepper (to taste)
Instructions
    Dressing
  1. Combine in the order given, stirring after each addition. Boil until thick. Cool somewhat before adding to salad.
    2. Salad
  2. Peel and boil potatoes (or leave skins on if new potatoes) until tender but not falling apart. Cool enough to handle, slice into desired size dice and spoon warm dressing over, folding over gently. Cover and chill.
  3. Add onion, celery, and sliced hard-cooked eggs (you may want to reserve several nice slices for garnish). Salt and pepper to taste. I usually stir in a small amount (2-3 Tbsp) of low0fat mayonnaise to help bind the salad, as it is wetter than we are used to. Like most salads, this is even better the next day, when ingredients have "gotten together", as my mother-in-law would say. (You may have more than enough dressing for this amount of potatoes. If so, freeze the excess for another time.)