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Old Fashioned Potato Salad

Diet.Chef's picture
  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
  Salt To Taste
  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.

Recipe Summary

Side Dish

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