Monday, April 1, 2013

Cooked Salad Dressing & Old Fashioned Potato Salad

     I love it when a vintage recipe just clicks together with a minimum of effort on my part.  This recipe is one of those chosen few that need no real tweaks on my part to work well.  With this dressing you can make either old fashioned potato salad or coleslaw but I think to my taste it works best in potato salad.  The original recipe says it can be served either hot or cold but I did mine cold for use with Easter dinner.  Give the sauce time to cool down before adding to your potatoes.

Cooked Salad Dressing

3T Lard or Butter
2T Flour
1/4tsp Mustard Powder
1/3tsp Paprika
1/2tsp Salt
1C Rich Milk
2 Egg Yolks, beaten light
1T Apple Cider Vinegar
1T Lemon Juice

In a saucepan melt the lard or butter and when it is hot add the flour and spices.  Cook until it foams, stirring with a whisk (about 2 mins).  Add in milk and cook until it boils, whisking constantly. In a bowl mix egg yolks, vinegar and lemon juice, reduce heat to pot and add yolk mixture.  Whisk gently until it becomes thickened.  Remove from heat and let cool.

For Potato Salad you will want:

2lbs Potatoes (Russet or Red)
1/2 a small onion, diced fine
3T Sweet Pickle Relish
5-6 Olives sliced
3 sprigs fresh parsley, minced

Cube potatoes, boil until done.  Drain water and allow to cool reserving some potato water for use with potato bread.  Add in your diced ingredients and salad dressing.  Fold in with spatula until well coated then place in refrigerator until chilled.
Per Serving, 6 servings total


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