But the recipe was passed to us by our friend Jennifer Derby.
It is Delish!!!!!
A sweet and creamy cooked dressing lends old-fashioned goodness to this side dish that goes well with any entree. Since the flavors need time to blend, this is a nice make-ahead salad for family barbecues, potlucks and picnice. -Romaine Wetzel, Ronks, Pennsylvnia
8-10 ServingsPrep: 30 min. + chilling
Ingredients
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 to 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, cubed
- 1/4 cup chopped onion
- 1/4 cup Hellmann's® Real Mayonnaise
- 7 medium red potatoes, cubed and cooked
- 3 hard-cooked eggs, chopped
- Lettuce leaves and paprika, optional
Directions
- In a saucepan, combine sugar, cornstarch, mustard, salt and celery
- seed. Stir in the milk, vinegar and 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.
