AUGUST 19TH – SOFT ICE CREAM, POTATO, BLACK COW/ROOT BEER FLOAT

Potato Salad

6-8 medium potatoes

¼ c. onion, diced

Salt and pepper to taste

Green pepper, diced (optional)

Cook and peel potatoes. Add diced onions (and green pepper if desired). Season with salt and pepper, celery salt or your favorite seasoning. Mix with the following salad dressing:

Dressing:

2 eggs

½ c. sugar

1 tsp. dry mustard or 1 Tbsp. real mustard

1 tsp. flour

½ c. water

½ c. vinegar

Salt and pepper to taste

Beat eggs with sugar. Add flour, mustard, vinegar and water. Add salt and pepper to taste. Cook until thick; stirring constantly. Add to the potatoes until the mixture has the consistency of your choice. Top with sliced boiled eggs and a sprinkle of paprika. Refrigerate until ready to serve.