Pearl Kauffman's Sweet and Sour Boiled Dressing Potato Salad

Tom Kauffman

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

Instructions

Hard-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.

Notes

Put 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: