Danish Potato Salad

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
13
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes