Jenny's Eggy Potato Salad
Let me start by saying, I really dislike yellow mustard. I can't stand it. I will not eat a hamburger that has even accidentally had some wiped on it. So imagine how much I don't like to eat the average mustardy potato salad. Now on the other hand, I do like Dijon mustard and some of the more rustic, full grain mustards, and even dry mustard powder. I'm weird. I know.
This recipe has a bit of dry mustard powder in it so it's not completely bland. I would consider it to be a happy combination of mild deviled egginess and potato. I have taken this to various pot-lucks and had a number of people love it and ask for the recipe.
3 lbs potatoes, medium size, of a waxy variety
1 Tablespoon salt
2 eggs, beaten
2/3 cup sugar
1/2 cup white vinegar
1/2 cup butter
1 cup milk
1/2 teaspoon dry mustard powder
1 1/2 teaspoons salt
1/4 cup diced onion (optional)
1/4 cup diced celery (optional)
1/2 cup mayonnaise
8 hard-boiled eggs
1. Scrub the potatoes. Combine the 1 Tablespoon of salt and potatoes in a large pot with enough water to cover them. Bring to a boil and simmer until tender. This should take about 40 minutes. If the skins start to split open, they are over-done.
2. After the potatoes have cooked about 30 minutes, start the sauce. In a 2 quart sauce pan, combine eggs, sugar, vinegar, butter, milk, dry mustard, and salt. Whisk to blend well. Bring up to a simmer over medium-low heat, stirring occasionally. Cook until thickened. Remove from heat and let cool while you continue.
3. Peel the potatoes while still warm. Be careful because they retain heat for a long time. Cut potatoes into chunks. Place in a large mixing bowl.
4. Take 3 hard boiled eggs and slice into nice rounds. Set aside. These will be used for topping the potato salad. Normally, I would use an egg/strawberry slicing device. However, mine broke the last time I used it to make egg salad. For very neat, thin, slices, I do recommend using some sort of slicer.
5. Dice the remaining eggs. Add to the potatoes in the mixing bowl.