Aunt Lou's Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
29 ounce can of potatoes1/2 cup vinegar1/2 cup water1/2 cup sugar1 large raw egg1 large Hard Boiled Egg, chopped1/4 cup chopped onion (you can add more if you like)2 stalks of celery chopped (once again you can add more if you like)
1.Drain and rinse potatoes. You can slice or put the potatoes into large chunks. Put in bowl.
2. In large saucepan (I use a stock pot for this even though it's only a little bit of ingredients), add vinegar, water, sugar and beaten raw egg. Heat until boiling and stir very often. This will foam and bubble up near to the top of the pan and will cook over very easily. Cook for 15 minutes--you can turn back the heat once it's boiling and move the pan off and on as necessary but you should keep having bubbles. Keep stirring.
3. Add potatoes, hard boiled egg, onion and celery to liquid after 15 minutes are up. Take off heat and let cool.
4. Refrigerate and serve cold. It may look as though there is too much liquid but as the salad sits, it will absorb all or nearly all the liquid.
Note: If you wish you can double, triple, quadruple the recipe. Just increase the ingredients accordingly. It will taste better after it sits overnight.
Serving Size: Makes approximately 7 half cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user BABSAWRITER.
2. In large saucepan (I use a stock pot for this even though it's only a little bit of ingredients), add vinegar, water, sugar and beaten raw egg. Heat until boiling and stir very often. This will foam and bubble up near to the top of the pan and will cook over very easily. Cook for 15 minutes--you can turn back the heat once it's boiling and move the pan off and on as necessary but you should keep having bubbles. Keep stirring.
3. Add potatoes, hard boiled egg, onion and celery to liquid after 15 minutes are up. Take off heat and let cool.
4. Refrigerate and serve cold. It may look as though there is too much liquid but as the salad sits, it will absorb all or nearly all the liquid.
Note: If you wish you can double, triple, quadruple the recipe. Just increase the ingredients accordingly. It will taste better after it sits overnight.
Serving Size: Makes approximately 7 half cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user BABSAWRITER.
Nutritional Info Amount Per Serving
- Calories: 114.2
- Total Fat: 0.8 g
- Cholesterol: 26.6 mg
- Sodium: 169.4 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 0.9 g
- Protein: 2.1 g
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