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My Grandmother's Potato Salad

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My grandmother's name was Ardath Harter, so I called her "Grama" Harter (she would write her surname with a heart!).

I only remember her making three foods. For me, when I visited her house, she'd make a grilled cheese with dill pickles on the side and a cup of tea in a gold teacup. For dinner, she would make Pennsylvania Dutch Ham, String Bean, and Potato Soup, and for picnics, she'd make her potato salad.

This potato salad recipe is sized for a crowd and more closely resembles a German potato salad than a typical American one. She was adamant that the hot dressing be poured over the potatoes while they are still hot. I am adamant that you make it a day in advance--it needs to absorb the dressing overnight in the fridge.

It should have a yellow hue when done and taste like my family's old-time picnics.

My Grandmother's Potato Salad

Salad Ingredients:
  • 4 pounds potatoes
  • ½ cup diced onion
  • 2 cups diced celery
  • 4 diced hard-boiled eggs
  • Fresh dill, chopped
Dressing Ingredients:
  • 1 egg yolk
  • 2 Tablespoons prepared brown mustard
  • 2 Tablespoons cornstarch
  • ½ cup sugar
  • ¾ cups apple cider vinegar
  • 1¼ cups milk
  • Salt to taste
  1. Boil the potatoes whole and "cooked in jackets" (i.e.: with the skin on). This keeps them from getting mushy.
  2. In a saucepan, combine the dressing ingredients and bring to a boil before bringing the mixture down to medium heat and stirring until thick.
  3. Take the potatoes out and cut them down to size (I keep the skins on, but you don't have to). Add in the celery, onion, and three of the hard-boiled eggs.
  4. Toss with the dressing and leave in the fridge overnight.
  5. Right before serving, add the final hard-boiled egg (for fresh color) and chopped dill.

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