Aunt Dale's Potato Salad
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
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.