Moscow-Pullman Daily News Blogs

Readers know by now that seldom a week passes that I don’t use a Taste of Home (TOH) recipe, either from one of their numerous magazines I receive or the many cookbooks I have in my collection.

The main reason is that TOH publications meet the goal for this blog — easy and economical.   And lately, TOH editors are making more of an effort to present recipes that are easy on the budget.

As the economy worsens, Americans seem to be doing more cooking at home.  Recognizing this trend, TOH appears to be making even more of an effort to present budget-friendly recipes, some as low as 99-cents or less per serving.  In the June/July TOH magazine, there are 30 such recipes and I am sharing one below.  Editors have also launched a new Budget Meal Planner on their website, www.tasteofhome.com/budgetrecipes.  Access to the site is free and in addition to recipes, also offers money-saving and menu-planning ideas.

The potato salad recipe below is from Danielle Brandt of Ruthton, Minnesota and only costs 45-cents per serving.

As long as I write this blog, there are sure to be TOH recipes.

Mom’s Special Potato Salad

Dressing:

• 3 eggs

• ½ cup sugar

• ½ cup cider vinegar

• 3 tablespoons heavy whipping cream

• 2 teaspoons butter

• 1 teaspoon ground mustard

• dash salt

• 2 cups mayonnaise

Salad:

• 6 pounds potatoes, peeled and cubed (about 10 large)

• 5 celery ribs, thinly sliced

• 1 large onion, chopped

• pepper to taste, optional

In a double boiler or metal bowl over simmering water, constantly whisk the eggs, sugar, vinegar, cream, butter, mustard and salt until mixture reaches 160 degrees or thick enough to coat the back of a metal spoon.  Remove from the heat; cool to room temperature.  Fold in mayonnaise.  Chill until preparing salad.

For salad, place potatoes in a large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 10 to 15 minutes or until tender.  Drain and cool to room temperature.  In a large bowl, combine the potatoes, celery and onion.  Add dressing and pepper if desired; stir until blended.  Chill until serving.

Yield:  18 servings (3/4 cup each).