MOM’S SPECIAL POTATO SALAD

MOM’S SPECIAL POTATO SALAD



DRESSING:

3 eggs
1/2 cup sugar
½ cup cider vinegar
3 Tbsp. heavy whipping cream 2 tsp. butter
1 tsp. ground mustard
Dash salt
2 cups mayonnaise

SALAD:

6 lbs. potatoes, peeled and cubed (about 10 large)
5 celery ribs, thinly sliced
1 large onion, chopped
Pepper to taste, optional


In a double broiler or metal bowl over simmering water, constantly whisk the eggs, sugar, vinegar, cream, butter, mustard and salt until mixture reaches 160^ or is thick enough to coat the back of a metal spoon. Remove from the heat; cool to room temperature. Fold in mayonnaise. Chill until preparing salad.

For salad, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room tempe5rtature. In a large bowl, combine the potatoes, celery and onion. Add dressing and pepper if desired; stir until blended. Chill until serving.

Yield: 18 servings (3/4 cup each).