Total Time
50mins
Prep 20 mins
Cook 30 mins

This salad has a cooked dressing that is very nice and tangy.

Ingredients Nutrition

Directions

  1. Combine salt, mustard powder, brown sugar, flour and cayenne in the top of a double-boiler (or heavy saucepan).
  2. Add milk and egg yolks.
  3. Stir until smooth.
  4. Cook over boiling water (or medium heat), stirring constantly, until thickened.
  5. Stir in butter and vinegar.
  6. Chill thoroughly.
  7. Scrub potatoes (or peel).
  8. Cut potatoes into 2 inch pieces.
  9. Place in cold water, bring to a boil, cook until tender.
  10. Drain well.
  11. Stir horseradish and mustard into dressing.
  12. Season to taste.
  13. Add all or as much dressing to potatoes as you wish.
  14. Add onions and olives.
  15. Combine well.
  16. This will keep up to 1 week refrigerated.

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