Granny's Potato Salad

This was our grandmother's signature recipe for potato salad.

Our mother has since revised the recipe and now uses umeboshi vinegar in place of apple cider vinegar, but that is just personal preference.

See which one you like best!

For the Salad:

10-12 whole unpeeled potatoes
8 eggs, hard boiled
2 ribs of celery, with tops
3 scallions
2 Tab. dried parsley or a handful of fresh, chopped

1. Boil the potatoes for 20 to 30 minutes, until fork tender. Chill, then peel and cube in bite sized pieces.

2. Slice the hard boiled eggs with an egg slicer.

3. Chop the celery and scallions in small pieces.

4. Combine everything in a large bowl and pour the dressing (see below) over top.

5. Toss together with the parsley until all the potatoes are well coated.

6. Refrigerate for at least 1 hour to let the flavors marinate.

For the Dressing:

3 Tab. organic cane sugar
1 Tab. salt
2 Tab. corn starch
1 Tab. umeboshi plum vinegar or 2 Tab. apple cider vinegar
3 Tab. lemon juice
1 ½ cups boiling water
2 Tab. butter or soy margarine
2 eggs

1. In a sauce pan combine the dry ingredients then whisk in the vinegar and lemon juice.

2. Add the boiling water and butter or margarine, stir and bring to a boil over medium heat.

3. Cook for 1 to 2 minutes stirring with a whisk to keep it from sticking.

4. Beat eggs in a medium sized bowl.

5. Slowly pour the hot mixture into the eggs whisking constantly to keep the eggs from coddling.

6. Pour the mixture back into the sauce pan and return to medium heat, cook for 1 more minute, stirring constantly.