Potato Salad


4 very large potatoes (approx. 4lbs)

to 1 onion, chopped finely

6 hard boiled eggs

salt, to taste



2 eggs, beaten

1/3 cup cane juice crystals

1 t cornstarch

cup vinegar

cup half in half

1 t prepared yellow mustard

cup butter

1 cup mayonnaise ( I used my homemade mayo and it worked great)

salt & pepper, to taste


Wash and cook potatoes. Let cool in fridge. When cool peel and cut potatoes and put in large salad bowl. Add onions, eggs (chop into pieces before adding to the potatoes) and a little salt. Set in fridge.


While the potatoes are cooking you can make the dressing. In a sauce pan whisk together the eggs, cane juice crystals, cornstarch and a little salt. Mix in vinegar, half n half and mustard. Cook this mixture over medium heat stirring frequently until it has cooked and thickened, takes about 10 minutes. As soon as it is nice and thick remove the pan from the heat and add the butter.  Stir to melt and mix in the butter. Put this mixture in the refrigerator to get cold.  It must be cooled completely. After it has cooled completely mix in the mayo. Taste and add salt and pepper if desired.


Mix the dressing with the potatoes. Let sit in fridge a little while to help blend flavors.





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