Ingredients
- 5 lb. red potatoes
- 1 cup sugar
- 1 tbsp. all purpose flour
- 1 tsp. salt
- 1/2 tsp. ground mustard
- 1/4 tsp. pepper
- 3/4 cup vinegar
- 1/4 cup water
- 3 eggs, lightly beaten
- 1 cup thinly sliced green onions
- 1 to 1 1/2 cups (12 oz.) sour cream
Directions
Cook potatoes in boiling water until tender; drain and cool. Meanwhile, in a saucepan, combine sugar, flour, salt, mustard and pepper. Add vinegar and water; bring to a boil. Boil and stir for 2 minutes. Add a small amount of mixture to the eggs. Stir eggs well. Pour egg mixture into pan with flour mixture. Cook and stir for 1 1/2 to 2 minutes or until mixture is thickened and a thermometer reads 160 degrees. Refrigerate until cooled. Peel potatoes if desired; slice and place in a large bowl. Add onions. Stir sour cream into dressing; pour over potato mixture and toss to coat.
Yield: 16-18 servings
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Submitted 6/13/05.
Source: "1999 Taste of Home Annual Recipes"
Submitted By: Teresa Johnson
techgoddess@att.net
Old-Fashioned Potato Salad