Fantastic Potato Salad

From the Kitchen of: Jessica Bright

Ingredients:

6 medium red potatoes

1 small onion, finely chopped (can use green)

1 cup celery, chopped

1 teaspoon salt

6 hard-cooked eggs, diced 

2 eggs, beaten

1/2 cup white sugar (can be reduced to 1/3)

2 teaspoon cornstarch (Can increase the amount of corn starch for thicker dressing)

salt to taste

1/2 cup vinegar (can use ¼ apple cidar vinager, and ¼ white vinegar)

1 (5 ounce) can evaporated milk

1 teaspoon prepared yellow mustard

1/4 cup butter

1 cup mayonnaise

1 tsp. of celery seed for the dressing

*can add ¼ to ½ cup of chopped dill pickle, or ½ cup sweet relish to dressing before adding it to the potatoes

**you can also add 4 strips of crumbled bacon

Directions:

1.      Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs. (if you are adding bacon, this is where you would add it)

2.      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, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.

3.      Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.