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Potato Salad # 1, w/eggs*

Source of Recipe

from a weekly newspaper, years ago


Recipe Introduction

If you are not into salad dressing or mayonaise, then you would probably like this salad better.This really, really needs refrigeration to turn out properly or else it will be on the runny side. Potato Salad #1, w/eggs*

10 medium potatoes, cooked and chopped
15 hard boiled eggs, chopped
1/2 small onion, chopped
1 stalk celery, sliced thin
1/2 c up white vinegar
1/4 cup white granulated sugar
3/4 teaspoon prepared yellow mustard
1/2 cup milk
salt and pepper to taste

It is best to make this when the potatoes and eggs are cooled.
Mix potatoes, eggs, onion and celery together in a medium bowl.
In a saucepan, bring to boil vinegar, sugar and mustard; remove
from heat. Sprinkle potato mix with salt and pepper, and then the
hot vinegar mixture. Turn gently. WARM milk only...in saucepan
and gently pour over mixture; turn again gently. Refrigerate for
several hours or overnight.
After refrigerating, if a moister salad is desired...add milk a
tablespoon at a time until desired consistency is reached.
Makes 8 to 10 servings.