Patio Potato Salad - Jennifer Derby

1/3 C sugar
1 TBSP cornstarch
1 - 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 or margerine, cubed
1/4 C onion, Finely chopped
1/4 C Mayonnaise
7 med/lg red potatoes, cooked, cubed
3 hard boiled eggs, finely chopped
Lettuce leaves and paprika,, optional

Boil potatoes, with skin on, (Boil them WHOLE) then chill in fridge for several hours - or over night. the potatoes are very easy to cut into cubes when cold.

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

In 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 lettuce-lined bowl, and sprinkle with Paprika.

yield: 8-10 servings.