** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cool, peel, and dice. Mix
potatoes gently with the remaining 5 ingredients; then add to the dressing.
3.
DRESSING: 2 Eggs, well beaten 3/4 cup sugar 1 t Cornstarch Salt to Taste
1/4 to 1/2 cup vinegar (to taste) 1/2 c Cream or evaporated milk 1 t
Mustard 3 T butter, softened 1 cup Mayonnaise
Mix Eggs with sugar, cornstarch and salt.
4. Add vinegar, cream and mustard.
Cook until thickened.
5.
Remove from heat and beat in butter. Add mayonnaise and mix until smooth
Add potato mixture to the cooled dressing, folding gently together.
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Dietary Notes:
This recipe is high in Vitamin C with 51% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Potato, Celery, Onion allergies.
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