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Potato Salad

Boil 5 or 6 potatoes in jackets when cold cut into small pieces with onions chopped fine, add a little salt.
1/2 teaspoonsful salt
1 teaspoonful flour
2 eggyolks
1 cup cream or milk
1 teaspoonful of mustard
1 tablespoonful sugar
2 tablespoonful butter
1/4 cup vinegar

Mix dry ingerdients with the butter add yolks of eggs then cream or milk and last the vinegar. Cook over hot water till it thickens. Cool before pouring over potatoes.














© St. Tammany Farm 2003