Mama’s Potato Salad

  • Yield 12 servings

Dijon mustard and balsamic vinegar flavor a boiled potatoes and fluffy egg mixture

"Everyone liked the way Mother combined egg yolks with the seasonings in this recipe. It gives the salad such a good taste. When I take it to covered dish luncheons, I'm always asked for the recipe. I get lots of compliments on the way it's put together."

Ingredients

3 to 3 1/2 pounds potatoes (about 10 medium)
6 hard-cooked (boiled) eggs
1 medium onion, finely chopped
1/2 cup mayonnaise
1/2 cup evaporated milk
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon Paprika
Additional hard-cooked eggs, sliced (for garnish)

Instructions

  1. In a large kettle, cook potatoes in boiling, salted water until tender. (Potatoes can be peeled and cubed before boiling to save cooking time.) Drain and cool.
  2. Separate hard-cooked egg yolks from whites. Set yolks aside. Chop whites and add to potatoes in a bowl. Add onion.
  3. In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt, and pepper. Pour over potato salad and toss well.
  4. Taste and adjust seasonings, if necessary. Spoon into a serving bowl.
  5. Garnish with egg slices and paprika. Chill until serving time.

Mildred Sherrer, Bay City, Texas

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