Donna Holman
The red potato skins give the potato salad a pretty color.
Bake in foil 7 medium red potatoes for one hour at 350 degrees. Do not peel. Boil 3 eggs. When done, chop potatoes and eggs in a large bowl, along with:
- 2/3 C. chopped onion
- ½ C. chopped parsley
- ¼ C. mayonnaise
Combine in a saucepan to make the dressing:
- 1 T. cornstarch
- 1 ½ t. ground mustard
- 1 t. salt
- ½ t. celery seed
- ½ C. milk
- 1/3 C. apple cider vinegar
- 1 egg, beaten
- ¼ C. butter
- ½ of 1/3 C. honey
Stir, and then cook for 2 minutes until bubbling and thick. Add dressing to potatoes and eggs and toss. Sprinkle with paprika. Serves 6-8.
Donna,
I’ve been lucky enough to taste your potatoe salad while visiting you with Chris and John. It is delicious and I’d recommend anyone try making this one. Judi Meierotto Honore’