Benay's Danish Potato Salad

Benay is Ben Papapietro's sister who helps feed the staff during many of our winery events. Her cooking is legendary and we always look forward to what she brings us. Benay's Danish Potato Salad is a staff favorite especially during the warmer month events.


¼ c. cider vinegar (or rice vinegar)
2 T. water
¼ c. sugar
¼ t. salt
⅛ t. pepper
1 t. prepared mustard
2 eggs - well beaten (use a blender)
1 c. Best Foods mayonnaise with olive oil 4 c. white potatoes (2 pounds) potatoes, cooked and peeled (after slicing the potatoes, layer and sprinkle with salt before putting in the bowl)
3-4 hard-boiled eggs
1 small can sliced olives
½ red onion, diced

Combine vinegar, water, sugar, salt, pepper, and mustard in medium saucepan. Bring to a boil. Reduce heat and gradually beat in well-beaten eggs. Cook over medium heat, stirring constantly, until slightly thickened, for about 5 minutes. Beat in mayonnaise. Toss together potatoes, hard-cooked eggs, olives, and onion. Pour on dressing: toss gently and adjust seasoning if necessary.
Refrigerate overnight for flavors to blend.