Grandma’s Classic Potato Salad

When I asked my grandmother how old this classic potato salad recipe is, she told me that her mom used to make it when she was a little girl. It has definitely stood the test of time. —Kimberly Wallace, Dennison, Ohio

• 

  Total Time

  Prep: 25 min. Cook: 20 min. + chilling
• 

  Makes

  10 servings

Ingredients

• 6 medium potatoes, peeled and cubed
• 1/4 cup all-purpose flour
• 1 tablespoon sugar
• 1-1/2 teaspoons salt
• 1 teaspoon ground mustard
• 1 teaspoon pepper
• 3/4 cup water
• 2 large eggs, beaten
• 1/4 cup white vinegar
• 4 hard-boiled large eggs
• 2 celery ribs, chopped
• 1 medium onion, chopped
• Sliced green onions, optional

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Directions

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool to room temperature.
• Meanwhile, in a small heavy saucepan, combine flour, sugar, salt, mustard and pepper. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
• Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat and cool completely. Gently stir in vinegar.
• Set aside one hard-cooked egg; chop the remaining eggs. In a large bowl, combine the potatoes, celery, onion and eggs; add dressing and stir until blended. Refrigerate until chilled. Garnish with reserved chopped egg and if desired, sliced green onions.

Nutrition Facts

3/4 cup: 144 calories, 3g fat (1g saturated fat), 112mg cholesterol, 402mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

source https://www.tasteofhome.com/recipes/grandma-s-classic-potato-salad/

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