Sweet and Sour Potato Salad
Recipe from the 1800's
Steps
- 1
Peel and dice the potatoes. Boil till fork tender. Drain and let cool.
- 2
Boil the four eggs and peel. Let cool and chop them up.
- 3
Mix the water, vinegar, and sugar bring to a boil
- 4
Chop the green onions and add to potatoes.
- 5
Mix the chopped eggs, potatoes, dill weed, paprika, and salt
- 6
Take and beat the last egg until foamy. Add cornstarch and whisk well until smooth. Whisk in a little of the hot water from the saucepan to temper, then whisk egg mixture into contents of saucepan.
- 7
Cook, stirring slowly, until mixture thickens like pudding; this will take only a few minutes. Remove from heat and stir in mustard until blended. Let cool.
- 8
Add to the boiled eggs and Potatoes. Mix well and let rest 10 minutes
- 9
Stir once more and serve I hope you enjoy!
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