Herbed Potato Salad

This month’s recipe comes from Carla J. via her Mother, Betty. If it’s summer you could be sure this potato salad would show up on the dinner table. Updated with herbal vinegar and a few herbs, feel free to mix it up with whatever fresh herbs that are growing in your garden.

 Herbed Potato Salad

Dressing:
½ cup sugar                                                     2 eggs, beaten
1 Tablespoon salt                                            ½ cup herbal vinegar
2 Tablespoons flour                                        ½ cup water
1 Tablespoon dry mustard

Mix dry ingredients together. Beat eggs and add, then vinegar and water. Egg yolks may be used instead of whole eggs. Cook until thick. Cool.

3 stalks of celery, chopped                             1 Tablespoon prepared mustard   
1 medium onion, chopped                             6 hard-boiled eggs     
2 ½ to 3 pounds potatoes, cut into 1 inch cubes and cooked 
Herbs to taste
1 chopped red pepper, optional

Mix onion, celery, and prepared mustard with dressing. Add cooked potatoes while still warm. Chop and add egg, slice 2 for garnish.

I like to make this with tarragon and thyme vinegar, then add chopped fresh tarragon and thyme, but any herbal vinegar/fresh herb combination would work. Try it with fresh dill, basil, or parsley.