Recipe--Patio Potato Salad

This recipe is excellent for summer picnics, especially when accompanied by burgers and hot dogs, watermelon, and cool lemonade!

 

It was interesting that I had planned to post this recipe today, as I found out yesterday that my friend Sarah (who introduced me to this recipe) is in the hospital. Please take a moment to pray for her!

 

Patio Potato Salad

 

 

1/3 Cup sugar (we use less)

1 Tablespoon cornstarch

1 to 1 ½ teaspoons ground mustard

1 teaspoon salt

½ teaspoon celery seed

½ Cup milk

¼ Cup vinegar

1 egg, beaten

¼ Cup butter, cubed

¼ Cup chopped onion

¼ Cup mayonnaise

7 medium red potatoes, cubed and cooked

3 hard-boiled eggs, chopped

 

In a saucepan, combine sugar, cornstarch, ground 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. Remove from heat; let 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. Yield: 8-10 servings.