POTATO SALAD WITH HOMEMADE
MAYONNAISE
 
5 med. potatoes, boiled and cubed
2 cooked egg yolks
1 raw egg yolk
1 c. oil
1 tbsp. vinegar
Salt and pepper to taste

Peel boiled eggs while still hot. Mix the hot yolks with the raw yolk. Beat well for about 30 seconds or until smooth. Add oil a little at a time, stirring constantly. Continue until all oil has been blended. Stir in vinegar, salt and pepper. Spoon over boiled potatoes and mix well.

Note: Mayonnaise can be stored in refrigerator up to one week.

 

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