Esther’s Potato Salad
From Alan’s Kitchen
24 servings

12 Potatoes, medium sized
2 medium onions, diced
3 celery ribs, diced
2 eggs, uncooked
3 tablespoons milk
1 teaspoon prepared mustard
1/8 teaspoon dry mustard
4 tablespoons mayonnaise
1/2 cup sugar
1 heaping tablespoon flour
1/2 teaspoon pepper
1 teaspoon salt
1 tablespoon butter
1/2 cup vinegar
1/2 cup water
1/4 teaspoon celery seed
2 hard boiled egg, sliced
1/8 teaspoon paprika
1/2 teaspoon parsley

Boil potatoes with skins on until tender. Remove from water and let potatoes cool. Peel and dice into 1/2 inch cubes. Place potatoes in large mixing bowl. Add onions and celery. To prepare dressing, in a saucepan, heat eggs, milk, prepared mustard, dry mustard and mayonnaise. Add the sugar, flour, pepper, butter, vinegar, water, and celery seed. Whisk until well mixed and thick, just warm. Add dressing to the potatoes, onions and celery. Just lightly mix. Place in serving dish. Layer the hard boiled eggs over the top. Then garnish with the paprika and parsley.

Picnicking: Make this a day or two ahead. Place in large plastic container and keep lid tight. Pack into the ice chest and open when you are ready to serve. Remember, this has mayonnaise, keep in cold ice chest until ready to eat.