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Pennsylvania dutch potato salad |
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Pennsylvania Dutch Potato Salad10 large potatoes, cooked and peeled
1 1/2 cups granulated sugar
1 1/2 cups water
1 cup vinegar
3 eggs
2 tablespoons mustard Be sure potatoes are cold before adding dressing. Heat sugar, water, vinegar, eggs and mustard in a saucepan. Mix about 3 tablespoons cornstarch in a little water. Add some of the hot sauce to the cornstarch, then gradually add to the saucepan, stirring constantly. Pour over cold potatoes and mix gently. Refrigerate until serving time.
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