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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Drop tiny new potatoes in boiling, salted water and cook, timing
carefully after the water returns to a boil for six minutes. Potatoes
should be no larger than an English Walnut. Otherwise, cut them into
pieces about that size. After cooking, drain potatoes well, rinse
under cold water, and bring to room temperature.
In saucepan, beat eggs. Stir in sugar and vinegar. Melt butter in
small pan and reserve.
Place the egg mixture over low heat and cook stirring constantly until
thickened to the consistency of heavy cream. Remove from heat.
Stir in the melted butter, along with celery seed and dry mustard.
Place pan in a larger pan of cold water to cool the dressing quickly
and prevent overcooking. When dressing is cooled to room
temperature, combine with mayonnaise to make enough to coat the
potatoes. Add additional mayonnaise as needed.
| Ingredients:
6 Pound(s) New potatoes
2 Eggs
1 Cup(s) Sugar
1/2 Cup(s) Vinegar
1 Tablespoon(s) Butter, melted
1 Tablespoon(s) Celery seed
1 Tablespoon(s) Coleman's dry mustard
1/2 Cup(s) Mayonnaise |
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