Potato Salad by Daniel Brechtel

Recipe

daniel_brechtel — 2014-03-07 15:28:16 UTC

6 medium potatoes 1 small onion, finely chopped 1 cup celery, chopped 1 teaspoon salt 6 hard-cooked eggs, diced 2 eggs, beaten 1/2 cup white sugar 1 teaspoon cornstarch salt to taste 1/2 cup vinegar 1 (5 ounce) can evaporated milk 1 teaspoon prepared yellow mustard 1/4 cup butter 1 cup mayonnaise Check All Add to Shopping List Directions 1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs. 2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise. 3. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

History

daniel_brechtel — 2014-03-07 15:35:31 UTC

Potatoes were introduced to Europe in the 16th. century as a result of Spanish explorers. This recently new food intrigued the europeans and became common among their dishes. The recipes were made according to the person and type of cooking style, along with other potato dishes the potato salad became a large dish. The name comes from the fact that its main ingredient is potatoes.

Works Cited

daniel_brechtel — 2014-03-11 13:28:53 UTC

"TheFood Timeline: History Notes--salad." TheFood Timeline: History Notes--salad. N.p., n.d. Web. 11 Mar. 2014.

"â Simply Recipes Food and Cooking Blog." Simply Recipes. N.p., n.d. Web. 11 Mar. 2014.

daniel_brechtel — 2014-03-11 13:32:01 UTC

Food groups

daniel_brechtel — 2014-03-11 13:32:47 UTC

Vegetables, meat, dairy