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Earl’s Potato Salad

Ingredients

  • 6 - 8 large red potatoes
  • 6 large eggs 4 are hard cooked
  • ½ cup sugar
  • 1 teaspoon dry mustard
  • ½ teaspoon salt
  • ¾ cup water
  • ¼ cup vinegar
  • 1 tablespoon corn starch
  • 1 cup mayonnaise
  • ½ cup onion chopped
  • ¼ cup fresh parsely minced
  • ¼ cup celery chopped
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Boil potatoes until tender - 20 minutes - @ 15minutes you can add 4 eggs to hard cook. Cool, peel and cut into ½ inch cubes.
  • In small bowl beat 2 raw eggs with sugar, mustard, and salt. Whisk until sugar is disolved.
  • In a 2 quart sauce pan over medium temperature, heat water and vinegar until warm. Add egg mixture and whisk in cornstarch. Increase temperature and bring mixture to a boil and stir until thickened. Cool sauce in bowl covered with plastic wrap.
  • In large bowl mix together potatoes, onion, parsley and celery. Add equal portions of mayo and sauce in ¼ cup increments, mixing after each addition until the salad is desired consistancy. Season with salt and pepper to taste. Finish by slicing hard cooked eggs over the top.

Notes

NOTE: Two things we've always done; 1) half the recipe, 3 or 4 red potatoes make the right amount for two people to share over a couple of lunches. 2) use less mayo than egg mixture, for us ¼ cup egg mixture to ⅛ cup mayo until you get a desired consistancy but these portions are changeable to suit your tastes.