Irma Rombauer's Classic Potato Salad

Ingredients

For the salad:

• 2 pounds boiling potatoes, scrubbed but not peeled
• ½ cup chicken, beef or vegetable broth
• ½ to 1 cup celery, chopped fine
• 1 bunch scallions, trimmed and cut in thin rounds, including some green
• 3 hard-cooked eggs, peeled and chopped

Optional to taste:

• capers, pickles, olives, cucumbers
• Salt, freshly ground pepper and cayenne pepper to taste

For the boiled dressing:

• 1 large egg
• ¼ cup cider vinegar
• ½ to 1 teaspoon dry mustard
• 1 tablespoon sugar
• ½ teaspoon salt
• 2 tablespoons flour
• ¼ teaspoon paprika
• ½ cup cold water
• 2 tablespoons butter

Optional:

• ⅓ to ½ cup sour cream, yogurt or heavy cream

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    285 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 10 grams protein; 151 milligrams cholesterol; 671 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 servings

Preparation

1. Cut the potatoes in half if large, put in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil and cook, uncovered, until just tender, about 15 minutes. Drain. Peel and cut into cubes or slices.
2. Put warm potato pieces in a serving bowl and mix with broth. Let stand for 30 minutes so broth can be absorbed.
3. Mix in celery, scallions and eggs. Add optional ingredients. Add salt, pepper and cayenne to taste.
4. To make the dressing, in the top of a double boiler, mix the egg and cider vinegar. In a small bowl, mix the dry mustard, sugar, salt, flour and paprika. Gradually blend in the cold water until smooth. Whisk into the egg and vinegar mix.
5. Cook over boiling water, stirring with a whisk until the dressing is thick and smooth, about 3 minutes. Remove from the heat and whisk in butter. Let cool slightly and thin with sour cream, yogurt or cream if desired. Mix well with potatoes and adjust seasonings. Serve immediately or cover and chill overnight.