Mom Thiese's Potato Salad
I am confident that almost everyone who reads this Blog knows that the Flower Child was born and raised in Iowa U.S.A.
Several years ago two men with an Iowa heritage commenced the publication of a magazine named "Our Iowa." The magazine now boast over 66,000 subscribers.
The magazine now claims 66,000 Writers and Editors. The magazine has one section entitled "Recipes They're Proud to Share." Some time back I submitted my Mom's Potato Salad recipe. If selected for publication the submitter receives an "Our Iowa" Apron. I was surprised when my apron arrived in the mail today. With the Apron was the current issue of "Our Iowa" Magazine.
The recipe I submitted is known as "Mom Thiese's Potato Salad." The short summary I submitted along with the recipe was:
I grew up on Clayton County, where my folks operated an 80-acre farm near Ceres. My mother made this recipe for our family picnics, Easter, Fourth of July and Labor Day.
Now we serve this potato salad at our own family gatherings and special events. It takes considerable preparation time, but the compliments and satisfaction after savoring the finished product make the effort worthwhile.
So that you also can enjoy this special Potato Salad I will share the recipe:
8 to 10 potatoes, peeled
1/2 cup white vinegar
1 can (5-1/2 ounces) evaporated milk
1/2 cup sugar
1 teaspoon all-purpose flour
1 teaspoon salt
1 teaspoon ground mustard
1 jar (8 ounces) Miracle Whip
1 large onion, chopped
3 hard-cooked eggs, chopped
Paprika and chopped fresh parsley, optional
Place potatoes in a large saucepan and cover with water; bring to a boil.
Reduce heat; cover and cook for about 30 minutes or until tender but firm.
Drain and cool
Meanwhile, make the dressing. In the top of a double boiler, beat eggs with a whisk; add vinegar and evaporated milk. Mix sugar, flour, salt and mustard; stir into egg mixture. Cook over simmering water until thickened and mixture reaches 160 degrees, stirring often. Remove from heat; cool. Fold in Miracle Whip.
Slice the potatoes and place in a large bowl; add the onion, hard-cooked eggs and dressing. Stir until coated. Refrigerate until chilled. Garnish with paprika and parsley, if desired.