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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.

Dressing:

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.

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