Tangy Potato Salad
Soups/Salads
Ingredients
| Ingredient | Amount |
|---|---|
| / 6-7 | 6-7 Potatoes, cubed & boiled |
| 1/3 cup / 75 mL | Sugar |
| 1 1/2 teaspoons / 7 mL | Dry Mustard |
| 1 teaspoon / 5 mL | Salt |
| 1/4 cup / 60 mL | vinegar |
| 2 tablespoons / 30 mL | Corn Starch |
| 1 | Egg |
| 1/4 cup / 60 mL | Margarine |
| 1/4 cup / 60 mL | Green Onion |
| 1/4 cup / 60 mL | Miracle Whip |
| 3 | Eggs,hard boiled |
| 1/2 cup / 125 mL | Milk |
Directions
In a sauce pan, combine sugar, mustard and salt. Stir in milk, vinegar and egg until smooth. Add margarine and cornstarch. Bring to a boil. Reduce heat. Cook and stir 2 minutes. Cool. Add miracle whip and green onion. Cover and refrigerate before adding to boiled, cubed potatoes. Slice 3 hard boiled eggs and add to potato and sauce mixture.This potato recipe is brought to you courtesy of Lisa Reid.
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