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pennsylvania Dutch Potato Salad 10 Large Potatoes, Cooked And Peeled
1 1/2 Cups Granulated Sugar
1 1/2 Cups Water
1 Cup Vinegar
3 Eggs
2 Tablespoons Mustard be Sure Potatoes Are Cold Before Adding Dressing. Heat Sugar, Water, Vinegar, Eggs And Mustard In A Saucepan. mix About 3 Tablespoons Cornstarch In A Little Water. Add Some Of The Hot Sauce To The Cornstarch, Then Gradually Add To The Saucepan, Stirring Constantly. Pour Over Cold Potatoes And Mix Gently. Refrigerate Until Serving Time. |
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