Total Time
40mins
Prep 15 mins
Cook 25 mins

Creamy potato salad with the crunch of cucumbers. From a Farm Journal magazine from the mid-1960's.

Ingredients Nutrition

Directions

  1. Combine first five ingredients; bring to boil; reduce heat.
  2. Beat the two eggs in a bowl.
  3. Slowly add 4 tablespoons of the the hot liquid, whisking all the while.
  4. Return to the pan and cook, stirring constantly until thick about 5 minutes.
  5. Cool slightly, stir in salad dressing.
  6. Combine vegetables and chopped eggs with dressing, season with salt and pepper to taste.
  7. You may not need all the dressing.