Potato Salad
The cooked, thickened dressings traditionally favored by the Pennsylvania Germans are eaten widely today, especially on potato and macaroni salads. It is likely that these dishes, especially potato salad, filled the vegetable gap that developed near the end of the winter and before the garden was producing. All necessary ingredients were present, even at that time of the year. If the chickens weren’t laying well, eggs could be eliminated from the salad itself; flour could be used in their place in the dressing.
Ingredients
- 6 medium-sized potatoes
- 1 small onion chopped fine
- 1 cup celery chopped
- 1 tsp. celery seed
- 1 tsp. salt
- 4 hard-cooked eggs diced
Dressing
- 2 eggs well beaten
- ¾ cups sugar
- 1 tsp. cornstarch
- salt to taste
- ¼ –½ cup vinegar
- ½ cup cream
- 1 tsp. mustard
- 3 Tbsp. butter softened
- 1 cup salad dressing
Instructions
Salad
- Cook potatoes in their jackets until soft.
- Peel and dice.
- Mix potatoes gently with the remaining five ingredients.
- Pour dressing over and stir.
Dressing
- Mix eggs with sugar, cornstarch, and salt.
- Add vinegar, cream, and mustard.
- Cook until thickened.
- Remove from heat and beat in butter.
- Add salad dressing and mix until smooth.
- Fold into potato mixture.