Cold Potato Salad with Tart Dressing
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INGREDIENTS 16 medium potatoes, 5 to 6 pounds
1 dozen eggs, hard-cooked
2 cups minced onions
2 cups diced cucumber
1 tablespoon salt
1 teaspoon pepperDRESSING
1/3 cup flour
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon dry mustard
Dash ground red pepper
1 cup water
1/4 cup vinegar or lemon juice
1 egg, slightly beaten
1 cup salad oilWash potatoes. Place in a large kettle of boiling water to cover. Cover kettle and boil for 25 to 30 minutes, or until tender.
Peel potatoes while warm; cube. Cut hard-cooked eggs into eighths.
In a very large bowl, place cubed potatoes, eggs, onion, and cucumber. Sprinkle with salt and pepper.
FOR DRESSING - Blend flour, sugar, and seasonings in a saucepan. Blend in water and vinegar. Cook, stirring constantly, to boiling; boil 2 minutes. Slowly pour cooked mixture into egg while beating. Continue beating while gradually adding oil.
Pour dressing over salad ingredients. Toss lightly; chill thoroughly.
Makes 24 servings