Recipe: Patio Potato Salad

Patio Potato Salad

1/3 cup sugar
1 tablespoon cornstarch
1 to 1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/2 cup milk
1/4 cup vinegar
1 egg, beaten
1/4 cup butter or margarine, cubed
1/4 cup chopped onion
1/4 cup mayonnaise
7 medium red potatoes, cubed and cooked
3 hard-cooked eggs, chopped

Lettuce leaves and paprika, optional. In a saucepan, combine sugar, cornstarch, 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. 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.

If desired, serve in a lettuce-lined bowl and sprinkle with paprika.

Servings: 8-10
Source: Taste of Home magazine