Salads Potato: Potato 28 by Recipe Cottage

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	Potato 28

		Potato Salad 4 cups cubed cold boiled potatoes 1 Tbs finely chopped onion 1/2 tsp salt dash pepper 1/4 cup French dressing 1/2 cup Cooked Salad Dressing or mayonnaise 2 cup-up large hard cooked eggs minced pimiento parsley salad greens tomato sections slices or wedges of hard cooked eggs cucumber sticks paprika. 1 cup chopped celery, optional 1 cucumber, diced, optional 1 tsp celery seeds, optional 1 cup grated carrot, optional Place potatoes and onion in bowl. Sprinkle with salt and pepper. Mix lightly with French dressing (recipe follows). Chill an hour or two. Toss lightly with cooked salad dressing (recipe follows) or mayonnaise. Blend in carefully the hard cooked eggs. Mix in a little minced pimiento and parsley for color. Add extra seasoning and dressing to taste. Serve in bowl or on platter surrounded with salad greens, tomato sections, slices or wedges of hard cooked eggs, cucumber sticks, etc. Garnish with paprika. French Dressing 1 cup olive oil, salad oil or combination 1/4 cup vinegar 1/4 lemon juice 1 tsp salt 1/2 tsp dry mustard 1/2 tsp paprika Beat all ingredients together with rotary beater or shake well in tightly covered jar. Keep in covered jar in refrigerator. Shake again to mix before using; it separates after standing. Cooked Salad Dressing 1/2 cup sifted flour 1/2 cup sugar 2 tsp salt 2 tsp dry mustard 1/8 tsp paprika 1 cup water 3/4 cup mild vinegar or lemon juice 4 egg yolks (or 2 whole eggs), slightly beaten 1 Tbs butter Mix flour, sugar, salt, mustard and paprika in saucepan. Blend in gradually water and vinegar. Cook over low heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Stir at least half of mixture into egg yolks. Stir into hot mixture in saucepan. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat and add butter. Cool. When using, modify as desired with heavy sweet cream or cultured sour cream.