Hot Potato Salad
Ingredients
| 6 cups sliced hot potatoes | ||
| 1/2 tsp dry mustard (Coleman's) | ||
| 1/2 tsp water | ||
| 1 tbs butter | ||
| 1 tbs flour | ||
| kosher salt and black pepper to taste | ||
| 1 tsp sugar | ||
| 1/2 cup water | ||
| 1/2 cup tarragon vinegar | ||
| 1 large egg yolk beaten | ||
| 2 tbs onion, minced | ||
| 2 hard boiled eggs, chopped | ||
| 1 cup celery, diced | ||
| 1/2 cup sliced stuffed olives | ||
| 3-4 radishes, chopped | ||
| fresh parsley for garnish |
- Combine mustard and water and set aside for 10 minutes.
- Melt butter and stir in flour, salt, sugar and pepper until smooth.
- Gradually add water and vinegar until smooth.
- Pour a little of the hot mixture into the beaten egg. Stir to mix well.
- Add to the vinegar and cook one minute, then remove from the heat.
- Combine the next three ingredients and stir to mix well.
- Pour the hot sauce over the potato mixture and toss lightly.
- Add the celery and top with the sliced olives.
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