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Ingredients
| eggs: 2 |
| salt: 1 tsp |
| all-purpose flour (unsifted): 2 Tbl |
| distilled vinegar: 1 cup |
| yellow mustard: 2 Tbl |
| granulated sugar: 1 cup |
| russet potatoes: 6 whole potatoes |
| salted butter |
| 2% milk |
| onions: 1 (diced) |
| sweet pickle relish: 3 Tbl |
| eggs: 4 (hard-boiled//chopped) |
Tangy Potato Salad
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
0 min -
Servings
12 serving(s)
Tags
- Mix together first 4 ingredients, cook until thick.
- Take off of stove, add 2 T mustard and 1 cup sugar. Mix together and refrigerate or use right away for potato salad.
- Mash potatoes adding butter and milk as though making thick, lumpy mashed potatoes.
- Add mustard, sugar, onion, relish, boiled eggs and cooked dressing.