Total Time
Prep 15 mins
Cook 25 mins

Creamy potato salad with the crunch of cucumbers. From a Farm Journal magazine from the mid-1960's. this can get watery from the cucumbers if made to far ahead i.e. the day before. I recommend adding the cucumbers just before serving.

Ingredients Nutrition


  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 and the prepared mustard.
  6. Combine vegetables and chopped eggs with dressing, season with salt and pepper to taste.
  7. You may not need all the dressing.

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