Ingredients
6 medium potatoes
1 small onion finely chopped
1 cup celery, chopped
1 tsp salt
6 hard-cooked eggs, diced
2 eggs beaten
1/2 c white sugar
1 tsp cornstarch
salt to taste
1/2 c white vinegar
1 (5 oz) can evaporated milk
1 tsp prepared yellow mustard
1/4 cup butter
1 cup mayonnaise
Preparation
Place the potatoes into a large pot, fill with enough water to cover. Bring to a boil, and cook for about 20 min or until easily pierced with a fork. Drain. Cool, peel and dice. transfer to a large bowl, and toss with the onion, celery, 1 tsp of salt, and hard-cooked eggs.
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 min.
Remove from heat, and stir in the butter. Refrigerate until cool, then stir in mayonnaise.
Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.
