Aunt Anne's Potato Salad

By lakecar

Ingredients

• 5 lbs Red Potatoes
• 2 dozen Eggs
• 1/2 c Onion (chopped)
• 1/2 c Celery (chopped)
• 1 c Sugar
• 3/4 c White Vinegar
• 1/2 c Mayo
• Celery Seed
• Onion Powder (if not using onion)
• Salt & Pepper

Preparation

Step 1

Boil unpeeled potatoes until tender. Drain & set aside. Set aside four eggs, hard boil the remaining eggs in a separate pot. Drain eggs & set aside to cool. While the potatoes and eggs are cooling make the dressing.

In a large microwave safe bowl, using an electric mixer with the whisk attachment whip the four raw eggs with the sugar until light & fluffy. Add the vinegar to the egg mixture using a hand whisk. The vinegar will not completely incorporate into the egg mixture.

Place the bowl in the microwave and cook egg mixture in 2 minute increments until smooth & thickened. Use a hand whisk to stir in between. Do not overcook. The dressing will start to separate when overcooked. Set dressing aside to cool.

Peel and chop potatoes and eggs placing in large bowl. Add onion and celery if using.

Add mayo to dressing once cooled. Pour dressing over potatoes, eggs, onion & celery. Mix to coat. Season with salt, pepper & celery seed to taste.