- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1-1 1/2 teaspoons ground mustard
- 1 teaspoon salt
- 1/2 teaspoon celery seed
- 1/2 cup milk
- 1/4 cup vinegar
- 1 egg, beaten
- 1/4 cup butter or margarine, cubed
- 1/4 cup chopped onion
- 1/4 cup mayonnaise
- 7 medium red potatoes, cubed and cooked
- 3 hard-cooked eggs, chopped
- Lettuce leaves and paprika, optional
In a saucepan, combine the sugar, cornstarch, mustard, salt and celery seed.
Stir in the milk, vinegar and egg until smooth. Add the butter. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Stir in the onion and mayonnaise.
In a large bowl, combine the potatoes and hard-cooked eggs. Add the 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.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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