Patio Potato Salad

From Taste Of Home Magazine...

Prep: 30 min. + Chilling


"A sweet and creamy cooked dressing lends old-fashioned goodness to this side dish. Since the flavors need time to blend, this is a nice make-ahead salad." - Romaine Wetzel, Ronks, Pennsylvania.

Ingredients:

1/3 c sugar
1 tablespoon corn starch
1 to 1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/2 c milk
1/4 c white or cider vinegar
1 egg, beaten
1/4 c butter, cubed
1/4 c onion, chopped
1/4 c mayonnaise
7 medium red potatoes, cubed and cooked
3 hard-cooked eggs
Lettuce leave and paprika, optional

1. In a sauce pan, combine sugar, corn starch, 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 Mayo.

2. In a large bowl, combine potatoes and hard cooked eggs. Add dressing and toss gently to coat.

3. Cover and refridgerate potato salad for at least 1 hour. If desired, serve in a lettuce lined bowl and sprinkle with paprika.

Yield: 8-10 servings