Potato Salad

Ingredients

• 2 teaspoons flour
• 1 tablespoon warm water
• 1/4 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/4 teaspoon prepared mustard
• 1/4 cup hot water
• 1/4 cup apple cider vinegar
• 2 tablespoons sugar
• 3/4 cup salad dressing
• 3 eggs, hard boiled and cooled
• 4 medium potatoes
• 1/4 cup dill pickles, chopped (optional)
• 1/4 cup onion, chopped (optional)

Directions

• 1. In a bowl, mix flour, warm water, dry mustard, salt and mustard.
• 2. In saucepan, combine hot water, vinegar and sugar. Bring to a boil.
• 3. Using a whisk, add flour mixture to sugar mixture and stir briskly until well mixed and thickened. Remove from heat.
• 4. Add salad dressing. Mix well and refrigerate.
• 5. Peel and chop potatoes. In saucepan, cover potatoes with water and cook until tender. Drain. Place in salad bowl.
• 6. Peel eggs and coarsely chop.* Add to potatoes. Cover potatoes and eggs. Cool in refrigerator.
• 7. Stir dressing mixture, pickles and onion into potatoes and eggs. Refrigerate until ready to serve.

Servings

• 4

Tips

The dressing for this salad is also good for mixing with diced or ground ham for ham salad sandwiches.