Mary Katherine's Potato Salad
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 2721.55 g new potatoes
-
DRESSING
- 2 eggs
- 236.59 ml sugar
- 118.29 ml vinegar
- 14.79 ml butter, melted
- 14.79 ml celery seed
- 14.79 ml Coleman's dry mustard
- 118.29 ml mayonnaise
directions
- Drop tiny new potatoes in boiling, salted water and cook, timing carefully after the water returns to a boil for six minutes.
- Potatoes should be no larger than an English Walnut.
- Otherwise, cut them into pieces about that size.
- After cooking, drain potatoes well, rinse under cold water, and bring to room temperature.
- In saucepan, beat eggs.
- Stir in sugar and vinegar.
- Melt butter in small pan and reserve.
- Place the egg mixture over low heat and cook stirring constantly until thickened to the consistency of heavy cream.
- Remove from heat.
- Stir in the melted butter, along with celery seed and dry mustard.
- Place pan in a larger pan of cold water to cool the dressing quickly and prevent overcooking.
- When dressing is cooled to room temperature, combine with mayonnaise to make enough to coat the potatoes.
- Add additional mayonnaise as needed.
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RECIPE SUBMITTED BY
Mr. Bill in TN
Kingston, Tennessee
I am loving my life and times being retired. Enjoy cooking, fine dining and traveling by cruise ship as much as I can. Mexico is my new love for traveling and dining. Living well is life's best revenge. Bon Appetit and Enjoy YOUR Wonderful World.