Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pearl Kauffman's Sweet and Sour Boiled Dressing Potato Salad

Tom KauffmanTom Kauffman Posts: 1
edited 8:21AM in Sides
Ingredients
• &#189 Cup sugar• &#189 Cup water
• 2 Tbs flour• &#189 Cup mayonaise
• 1 tsp salt• 1 medium onion
• 1 tsp mustard (French's or equivalent)• 5 eggs
• 1 tsp Coleman's Mustard (optional)• 6 to 8 medium russet potatoes
• 2 eggs
• &#189 Cup cider vinegar

InstructionsHard-cook and peel the 5 eggs; chop four coarsely and slice the fifth for a garnish (lengthwise, into sixths or eigths looks best)
Peel, dice, and cook the potatoes, with a bit of salt.
Chop the onion.While the potatoes cook --
Mix the dry ingredients in a small non-reactive sauce pan
Cream in the two eggs
Whisk in the water, prepared mustard, and the vinegar
Heat over a low temperature burner, stirring continuously, until the dressing thickens.
Remove from heat and whisk in the mayonaise.NotesPut half the potatoes (preferably still hot) in a large bowl; add half the onion, half the chopped egg, and half the dressing. Layer on the rest of the potatoes, onion, egg, and dressing.
Fold gently, to avoid crumbling the chopped egg, until well mixed.
Transfer to a serving bowl and arrange the reserved egg in a starburst pattern; garnish with a light dusting of paprika.For less 'bite', eliminate the Coleman's Mustard; for a bit more heat, eliminate the Coleman's and replace a tablespoon of the mayonaise with wasabi mayonaise.Number of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.