| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Mennonite |
Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 6 |
md |
Potatoes |
| 1 |
sm |
Onion, chopped |
| 1 |
c |
Celery |
| 1 |
ts |
Celery Seed |
| 1 |
ts |
Salt |
| 4 |
|
Hard cooked Eggs, diced |
INSTRUCTIONS
Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix
potatoes gently with the remaining 5 ingredients; then add to the dressing.
DRESSING: 2 Eggs, well beaten 3/4 cup sugar 1 t Cornstarch Salt to Taste
1/4 to 1/2 cup vinegar (to taste) 1/2 c Cream or evaporated milk 1 t
Mustard 3 T butter, softened 1 cup Mayonnaise
Mix Eggs with sugar, cornstarch and salt. Add vinegar, cream and mustard.
Cook until thickened.
Remove from heat and beat in butter. Add mayonnaise and mix until smooth
Add potato mixture to the cooled dressing, folding gently together. From:
"Amish and Mennonite Kitchens" Submitted By N.F. MILLER ORTIZ On 02-05-95
From: Fido National Cooking Echo
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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