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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This salad has a cooked dressing that is very nice and tangy. Ingredients:
1 teaspoon salt |
2 teaspoons mustard powder |
2 tablespoons brown sugar |
2 tablespoons all-purpose flour |
1 pinch cayenne pepper |
2 cups milk |
3 egg yolks |
3 tablespoons butter |
1/3 cup red wine vinegar or 1/3 cup apple cider vinegar |
1 teaspoon white horseradish |
1 tablespoon dijon mustard |
3 lbs new potatoes or 3 lbs red potatoes |
4 green onions, sliced thin |
1 large red onion, thinly sliced |
3/4 cup black olives, drained |
salt and pepper |
Directions:
1. Combine salt, mustard powder, brown sugar, flour and cayenne in the top of a double-boiler (or heavy saucepan).
2. Add milk and egg yolks.
3. Stir until smooth.
4. Cook over boiling water (or medium heat), stirring constantly, until thickened.
5. Stir in butter and vinegar.
6. Chill thoroughly.
7. Scrub potatoes (or peel).
8. Cut potatoes into 2 inch pieces.
9. Place in cold water, bring to a boil, cook until tender.
10. Drain well.
11. Stir horseradish and mustard into dressing.
12. Season to taste.
13. Add all or as much dressing to potatoes as you wish.
14. Add onions and olives.
15. Combine well.
16. This will keep up to 1 week refrigerated.
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