An unconventional potato salad with a sweet and sour dressing!
6, medium, with skin
1, small, finely chopped
1 cup, chopped
1 cup, chopped
4, hard-cocked, peeled, chopped
Apple cider vinegar
1 tsp., prepared
1 cup (can be replaced by salad dressing)
- Take a large pot and fill it with water. Place potatoes in the pot and make sure the water covers them.
- Bring to a boil and cook for about 20 minutes or until you can pierce the potatoes with a fork easily. Drain and let them stand a bit to cool down.
- Meanwhile, combine 2 eggs, sugar, cornstarch, and salt in a saucepan.
- Add vinegar, milk, and mustard and stir well. Cook over a medium heat for 10 minutes or until thickens, stirring continuously.
- Remove from the heat and add butter, stir well.
- Keep the mixture in the fridge until it’s cool, add mayonnaise, and stir again.
- Peel the potatoes (if desired) and chop into medium-size dice.
- Place potato pieces in a large bowl, add onion, celery, carrots, celery see, and hard-cooked eggs.
- Add the dressing gently, chill in the fridge, and serve.
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