When I asked my grandmother how old this classic potato salad recipe was, she told me that her mom used to make it when she was a little girl. It has definitely stood the test of time. —Kimberly Wallace, Dennison, Ohio,
- 6 medium potatoes, peeled and cubed
- 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- 1 teaspoon ground mustard
- 1 teaspoon pepper
- 3/4 cup water
- 2 large eggs, beaten
- 1/4 cup white vinegar
- 4 hard-boiled large eggs, divided use
- 2 celery ribs, chopped
- 1 medium onion, chopped
- Sliced green onions, optional
image/svg+xml Text Ingredients View Recipe,
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool to room temperature.
Meanwhile, in a small heavy saucepan, combine flour, sugar, salt, mustard and pepper. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat and cool completely. Gently stir in vinegar.
Chop and refrigerate 1 hard-boiled egg; chop the remaining 3 hard-boiled eggs. In a large bowl, combine the potatoes, celery, chopped onion and eggs; add dressing and stir until blended. Refrigerate until chilled. Garnish with reserved chopped egg and, if desired, sliced green onions.
3/4 cup: 144 calories, 3g fat (1g saturated fat), 112mg cholesterol, 402mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.