Old Fashioned Potato Salad
|Olive oil||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Red skinned potatoes||3 Pound (12 Medium Sized)|
|Prepared mustard||2 Tablespoon (Golden / Brown)|
|Cider vinegar||1 Tablespoon|
|Hard-cooked eggs||2 , coarsely shredded|
|Thinly sliced scallions||1⁄2 Cup (8 tbs) (6 Medium Sized)|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Parsley sprigs||3 (For Garnish)|
1. Spoon the oil into a small heavy saucepan and place over moderate heat. Add the flour and stir for 30 seconds. Pour in the milk and cook, stirring constantly, until it begins to boil and thicken. Reduce the heat and simmer for 1 minute. Turn into a large bowl and set aside to cool to room temperature, stirring occasionally.
2. Meanwhile, put the potatoes into a large pot and add cold water to cover by 1 inch. Cover and bring to a boil over high heat. Boil, partially covered, until tender when pierced with a fork, 30 to 40 minutes. Drain and let cool to room temperature.
3. Stir the mustard, vinegar, hard-cooked eggs, scallions, parsley and pepper into the boiled dressing. Season with salt to taste. Peel the potatoes (or leave unpeeled if desired) and cut them into 1-inch chunks, dropping them into the dressing as they are cut. Toss well. Cover and chill for 1 hour. Mound the salad onto a platter, and garnish with the parsley sprigs.