Ingredients
- Dressing:
- 12 Small or 6 Medium Red Potatoes
- 1 Small Onion, finely chopped
- 1 cup Chopped Celery
- 6 Hard Boiled Eggs, diced
- 1 tsp Salt
- 2 Eggs, beaten
- 1/2 cup White Sugar
- 1 tsp Cornstarch
- Salt, to taste
- 1/2 cup Vinegar
- 1 can (5 ounce) Evaporated Milk
- 1 tsp Prepared Yellow Mustard
- 1/4 cup Butter
- 1 cup Mayonnaise
Preparation
Step 1
Place peeled potatoes into large pot and fill with enough water to cover. Bring to boil and cook for about 20 minutes, or until easily pierced with fork. Drain, cool and dice. In large bowl, toss diced potatoes with onion, celery, one teaspoon of salt and eggs. While potatoes are cooking, whisk together 2 eggs, sugar, cornstarch and salt in saucepan. Stir in vinegar, milk and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat and stir in butter. Refrigerate until cool, then stir in mayonnaise. Gently stir dressing into bowl of potato salad until evenly coated. Chill several hours, or overnight, before serving.
HELPFUL TIPS:
Refrigerating overnight is best as it gives flavors time to blend.