Grandma Rubye’s Potato Salad

  • Yield 15 to 20 servings


2 eggs, beaten
1/2 cup sugar
1/4 to 1/2 teaspoon dry mustard
1/2 teaspoon salt
1/3 cup apple cider vinegar
2 tablespoons butter
2 to 3 scoops salad dressing
5 pounds potatoes
10 eggs
1/2 cup onions to taste
2 tablespoons freeze dried chives


  1. Boil potatoes and eggs and set aside to cool, cut to taste, save 1 or 2 eggs for the top if desired


  1. Mix together in sauce pan 2 beaten eggs and the sugar, dry mustard and salt mixture
  2. Add vinegar and butter
  3. Cook until thicken stirring constantly (will be thin but will thicken as it cools)
  4. Pour dressing into bowl and place in refrigerator to cool
  5. When all ingredients are cool, place potatoes, eggs, onions into large bowl
  6. Add a large spoonful of salad dressing to cooked dressing (may have to add a couple of spoonsful to cover potatoes, eggs and onions
  7. Pour dressing over potatoes, eggs and onions stir until all is covered
  8. Add freeze dried chives to taste
  9. Add sliced eggs to top on salad if desired



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