Croy/Hornung Family Recipes

Hornung Family Aunts & Uncles Cookbook

Aunt Dale's Potato Salad Aunt Dale Aunt Dale's Potato Salad
Aunt Dale's Potato Salad Servings: 12 INGREDIENTS: 3 to 3 ½ pounds - Potatoes (about 10 medium) 6 - Eggs, hard boiled 1 medium - Onion, finely chopped ½ cup - Evaporated Milk 3 tablespoons - White vinegar 2 tablespoons - Prepared Mustard ¼ cup - Sugar 1 teaspoon -Salt ¼ teaspoon - Pepper 3 - Additional Hard Boiled eggs, sliced Paprika The dressing for potato salad in the “Ice Box” days was not made with mayonnaise. This dressing allowed it to keep during the trip to Grandma’s or the County Fair or the family “get-together”. The exact amount of mashed egg yolks, evaporated milk, vinegar, prepared mustard, sugar, salt and pepper are not known. Cousin Jim remembered the ingredients, but not the amount of each ingredient. The amounts listed in the Potato Salad recipe are an average of other recipes listed on the Net. 1. In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. set yolks asides. Chop whites and add to potatoes. with onion 2. In a small bowl, mash yolks. Stir in milk, vinegar,mustard, sugar, salt and pepper. Pour over potatoes, toss well. Adjust seasonings if necessary. Spoon into serving bowl, garnish with egg slices and paprika. Chill until serving.

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