Piquant Potato Salad

1. 1

   Cook potatoes till tender, drain, peel and cube.

2. 2

   Combine oil, vinegar, shallots and salt.

3. 3

   pour over potatoes and refridgerate 3 hours.

4. 4

   In small sucepan combine flour, sugar, mustard and salt. Add milk and heat stirring constantly till it thickens.

5. 5

   Beat egg yold and slowly beat in some of the hot mixture. Add egg yolk to hot mixture and chill.

6. 6

   Toss potatoes in dressing and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.