|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Country Potato Salad |
|
Serves: 10 Print this RecipeMarinating the potatoes in the dressing beforehand makes this a flavorful potato salad and one of the most requested favorites. Instead of the Cooked Salad Dressing, 1 cup of mayonnaise or salad dressing can be mixed in. 6 medium potatoes, (about 2 pounds) 1/4 cup Italian dressing Cooked Salad Dressing (below) or 1 cup mayonnaise 2 medium stalks celery, sliced (about 1 cup) 1 medium cucumber, chopped (about 1 cup) 1 large onion, chopped (about 3/4 cup) 6 radishes, thinly sliced (about 1/2 cup) 4 hard-cooked eggs, chopped COOKED SALAD DRESSING 2 tablespoons all-purpose flour 1 tablespoon sugar 1 teaspoon dry mustard 3/4 teaspoon salt 1/4 teaspoon pepper 1 egg yolk, slightly beaten 3/4 cup milk 2 tablespoons vinegar 1 tablespoon margarine or butter 1. Heat 1 inch water (salted if desired) to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Cook until tender, 30 to 35 minutes. Drain and cool slightly. 2. Peel potatoes; cut into cubes (about 6 cups). Toss warm potatoes with Italian dressing in 4-quart glass or plastic bowl. Cover and refrigerate at least 4 hours. Prepare Cooked Salad Dressing. 3. Add celery, cucumber, onion, radishes and eggs to potatoes. Pour Cooked Salad Dressing over top; toss. Refrigerate until chilled. Immediately refrigerate any remaining salad. For Cooked Salad Dressing 1. Mix flour, sugar, mustard, salt and pepper in 1-quart saucepan. Mix egg yolk and milk; slowly stir into flour mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. 2. Stir in vinegar and margarine. Place plastic wrap directly on surface; refrigerate until cool, at least 1 hour. 1 SERVING: Calories 290 (Calories from Fat 200); Fat 22g (Saturated 4g); Cholesterol 100mg; Sodium 210mg; Carbohydrates 20g (Dietary Fiber 2g); Protein 5g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Broccoli with Pine Nuts Marinated Tomato Slices Roasted Autumn Vegetables Vegetables with Lemon Butter Spinach Gourmet Stuffed Zucchini Garlic Smashed Potatoes Crispy Potato Pancakes Roasted Rosemary-Onion Potatoes Creamy Scalloped Potatoes Duchess Potatoes Basil-Baked New Potatoes Farm-Fried Potatoes Bountiful Twice-Baked Potatoes Marbled Potatoes and Carrots Cranberry-Raspberry Salad Classic Creamy Potato Salad Cold Cucumber Salad Country Potato Salad Seven-Layer Salad Mandarin Salad Antipasto Salad Old-Fashioned Coleslaw Heartland Three-Bean Salad Sweet-Sour Coleslaw Classic Crunchy Coleslaw Spinach Dip Hummus Corn and Pepper Cakes Hoppin' Johns Cheesy Grits Hush Puppies Spanish Rice Cranberry-Wild Rice Bake Oven Hash Browns Sausage-Cheese Balls Chicken Pot Stickers Stuffed Mushrooms Deviled Eggs ** SUPER SIDES, SMALLER BITES, AND BREAD ** |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
