The ingredients:
- 6 medium potatoes
- 1 small onion, finely chopped
- 6 hard-cooked eggs, diced
- 2 eggs, beaten
- 1 cup celery, chopped
- 1 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup vinegar
- 1 (5 ounce) can evaporated milk
- 1 teaspoon cornstarch
- salt to taste
- 1 teaspoon prepared yellow mustard
- 1 cup mayonnaise
- 1/4 cup butter
Steps for preparation:
- Into a large pot, Place the potatoes, and fill with enough water to cover. Bring to a boil, and cook until easily pierced with a fork , for about 20 minutes. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, hard-cooked eggs and 1 teaspoon of salt.
- While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently about 10 minutes , until thickened.
- Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
- Before serving, Stir the dressing of potato salad gently until evenly coated.
- Before serving , Chill several hours or overnight for best flavor.
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