July 21, 2010

Olive Potato Salad

10 hard-cooked eggs
10 med. potatoes,cooked and cubed
2 celery ribs, chopped
2 cans.(2 1/4 oz.each)sliced ripe olives,drained
1 Tbsp.minced fresh parsley
1 1/2 tsp.salt
1/4 tsp. pepper


1/4 cup sugar
1 1/2 tsp. all purpose flour
1/4 to 1/2 tsp. salt
1/4 tsp. ground mustard
4 eggs yolks, lightly beaten
6 Tbsp. white vinegar
6 Tbsp. water
1 1/2 tsp butter

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.
    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.

12 to 14 servings.

Got this through a friend, who got this from her mother at her wedding over 50 years ago.

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