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Louise’s Potato Salad


5 pounds potatos, peeled, cooked, diced, and chilled
1 dozen eggs, cooked, peeled, and chopped
1 bunch green onions, finely chopped

Dressing for 5# Potatos:
2 tablespoons dry mustard
3/4 cup sugar
1 tablespoon salt
1 heaping tablespoon flour
3/4 cup vinegar
1 cup water
2 eggs
1/2 cup whipping cream


1. Mix mustard, sugar, salt and flour together. Combine with vinegar, water and
eggs. Beat well and cook over medium heat until thick. Stir with whisk; cool.

2. Whip cream until stiff and fold into cold dressing.

3. Fold mixture into potatos, eggs, and onions and place in a nice large bowl.

4. Decorate top with extra sliced hard boiled eggs and radish roses. Sprinkle
with a light dusting of paprika. Serves 25.

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