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Saturday, February 19, 2011

Potato Salad

10 medium potatoes or 3 packs of baby potatoes
1 small onion, finely chopped
1/2 cup celery, chopped
1 tsp salt
6 hard-boiled, diced
2 eggs, beaten
1/2 cup white sugar
1 tsp cornstarch
salt to taste
1/2 cup vinegar
1 tbsp mustard (optional)
1 can evaporated milk
1/4 cup butter
1 cup mayonnaise

Place the potatoes in a large pot filled with enough water to cover. Bring to a boil, and cook until easily pierced with a fork. Drain. Cool, peel and dice for medium size/cut in half for baby potatoes. Transfer to a large bowl
Toss with the onion, celery, salt, and eggs.
Whisk 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar and milk. 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.
Stir the dressing into the bowl of potato salad gently until evenly coated. Chill at least overnight before serving.

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