Pennsylvania Dutch Potato Salad
10 large potatoes, cooked and peeled
1 1/2 cups granulated sugar
1 1/2 cups water
1 cup vinegar
2 tablespoons mustard
Be sure potatoes are cold before adding dressing.
Heat sugar, water, vinegar, eggs and mustard in a saucepan.
Mix about 3 tablespoons cornstarch in a little water. Add some of the hot sauce to the cornstarch, then gradually add to the saucepan, stirring constantly.
Pour over cold potatoes and mix gently.
Refrigerate until serving time.
Pennsylvania Dutch Recipes