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Patio Potato Salad




Source of Recipe


Romaine Wetzel


List of Ingredients




1/3 C. sugar
1 T. cornstarch
1 to 1-1/2 tsp. ground mustard
1 tsp. salt
1/2 tsp. celery seed
1/2 C. milk
1/4 C. vinegar
1 egg, beaten
1/4 C. butter, cubed
1/4 C. chopped onion
1/4 C. mayonnaise
7 med. red potatoes, cubed and cooked
3 hard-boiled eggs, chopped
Lettuce leaves and paprika, optional


Recipe



In a saucepan, combine sugar, cornstarch, mustard, salt and celery seed. Stir in milk, vinegar and beaten egg until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool.
Stir in onion and mayonnaise.

In a large bowl, combine potatoes and hard-cooked eggs. Add dressing and toss gently to coat.
Cover and refrigerate for at least 1 hour.
If desired, serve in a lettuce-lined bowl and sprinkle with paprika.

Yield:8-10 servings.