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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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My mother shared this recipe with me at my bridal shower more than 45 years ago. Margaret Matson, Metamora, Illinois Ingredients:
10 hard-cooked eggs |
10 medium potatoes, cooked, peeled and cubed |
2 celery ribs, chopped |
2 cans (2-1/4 ounces each) sliced ripe olives, drained |
1 tablespoon minced fresh parsley |
1-1/2 teaspoons salt |
1/4 teaspoon pepper |
dressing: |
1/4 cup sugar |
1-1/2 teaspoons king arthur unbleached all-purpose flour |
1/4 to 1/2 teaspoon salt |
1/4 teaspoon ground mustard |
4 egg yolks, lightly beaten |
6 tablespoons white vinegar |
6 tablespoons water |
1-1/2 teaspoons butter |
paprika |
Directions:
1. Chop six hard-cooked eggs; set aside. Slice remaining hard-cooked eggs and refrigerate. In a large serving bowl, combine the chopped eggs, potatoes, celery, olives, parsley, salt and pepper; refrigerate.
2. For dressing, combine the sugar, flour, salt and mustard in a saucepan. Combine the egg yolks, vinegar and water; gradually whisk into saucepan. Add butter. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Pour over potato mixture; gently stir to coat. Cover and refrigerate for at least 2 hours. Top with sliced eggs; sprinkle with paprika. Yield: 12-14 servings.
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