In her “Mixing & Musing Cookbook,” DotMom included several recipes for potato salad.
The first one found there brought a smile to my face because it came from DotMom’s hometown of Van Horne, Iowa, and more specifically, her family’s longtime neighbor, the late Elsie Schueler. Elsie and George Schueler lived right next door to my Grandpa Bob, so they are integrally tied in to memories of my visits to Van Horne. I don’t specifically remember Elsie’s potato salad, but I do remember her being a good cook.
“The special dressing makes this extra creamy and flavorful,” Elsie said in the preface to the recipe.
Danish Potato Salad
Combine ¼ cup vinegar, ¼ cup water, ¼ cup sugar, ¼ teaspoon salt, dash of pepper and 1 teaspoon prepared mustard. Bring to a boil. Reduce heat. Gradually beat in 2 well-beaten eggs. Cook, stirring constantly, until slightly thickened, about 5 minutes. Beat in 1 cup salad dressing.
Toss together 4 cubed, cooked potatoes, 2 hard-cooked eggs, chopped, ½ cup chopped cucumber, 1 tablesp0oon minced onion and 1 tablespoon chopped green pepper. Pour on dressing and toss gently. Adjust seasoning if necessary. Makes 6 servings.
To make large quantity: for dressing use 1 cup each vinegar, water and sugar, 1 tablespoon mustard, 1 teaspoon salt, ½ teaspoon pepper, 5 eggs, 1 quart salad dressing. Toss with 10 pounds diced potatoes, 6 hard-cooked eggs, 2 cups cucumber, ½ cup each onion and green pepper. Makes about 6 quarts.