potato salad

3 pounds unpared medium potatoes, well-scrubbed – 10 potatoes



½ teaspoon salt

1 teaspoon dry mustard

1/8 teaspoon pepper

Dash cayenne

¼ cup cider vinegar

½ cup salad oil

½ cup chopped green onion



1 tablespoon flour

2 tablespoons sugar

1 teaspoon salt

1¼ cup milk

3 egg yolks, slightly beaten

¼ cup cider vinegar

1 Tbs prepared mustard

2 tablespoon butter



1 cup chopped celery

½ cup sliced radish & roses

3 hardboiled eggs (2 sliced & 1 in wedges)

Sliced cumbers

Green onion






Roosevelk Elk

  1. Boil water in large pot. Add unpeeled potatoes.  Bring to boil again and then simmer covered 30 minutes until fork tender (don’t overcook!).   Drain and cool for 20 minutes.
  2. Make marinade – combine all ingredients. 
  3. Peel warm potatoes and slice into ¼ inch slices. 
  4. In large bowl add potatoes and pour marinade over still warm potatoes. ( You probably won’t need to use it all). Refrigerate 2 hours.
  5. Make boiled dressing:

In small heavy saucepan, stir flour with sugar and salt. 

With wire whisk, gradually stir in milk. 

Cook over medium heat until mixture starts to boil.  Boil 1 minute and then remove from heat.  Gradually stir in the hot flour-milk mixture, a little at a time, into the beaten egg yolks in small bowl.

Pour back into saucepan.  Add vinegar and prepared mustard.

Cook, stirring constantly, until mixture starts to boil.

Remove from heat and stir in butter.  Cool and then refrigerate covered.

6.  One hour or more before serving, toss salad.

Add celery, radish, hardboiled egg slices and dressing (you might not need it all) to potatoes.

Toss gently and refrigerate covered until served.

  1. Turn into bowl lined with lettuce.

Garnish with thinly sliced cucumber, egg wedges, sliced green onions, a few radish slices, and 4 or 5 radish roses put in a corner.