Potato Salad

Hazel Smith's Hot Dish Recipe of the Week

Potato Salad

3 eggs, hard-boiled
8 medium potatoes, cooked in salt water, cooled and diced
2 medium onions, finely diced

Peel eggs and set aside. Put finely-diced potatoes in bowl and set aside.


3 eggs beaten
pinch of salt
3/4 cup sugar
1/2 tablespoon mustard
1/4 cup vinegar
3/4 stick melted butter

Beat together all dressing ingredients except butter. Melt butter in a pan, then pour other ingredients into the pan. Bring the mixture to a boil while stirring constantly. Continue to boil and stir until mixture thickens a bit.

Pour dressing over potatoes and onions, then mix. Slice hard-boiled eggs and spread over top of the salad. Cover tightly and keep refrigerated until ready to serve.