PATIO POTATO SALAD

Patio Potato Salad image

A sweet and creamy cooked dressing lends old-fashioned goodness to this side dish that goes well with any entree. Since the flavors need time to blend, this is a nice make-ahead salad for family barbecues, potlucks and picnice. -Romaine Wetzel, Ronks, Pennsylvnia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 14

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Ingredients

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, cubed
1/4 cup chopped onion
1/4 cup mayonnaise
7 medium red potatoes, cubed and cooked
3 hard-boiled large eggs, chopped
Lettuce leaves and paprika, optional

Steps:

In a saucepan, combine sugar, cornstarch, mustard, salt and celery seed. Stir in the milk, vinegar and beaten 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-boiled 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.

Nutrition Facts : Calories 208 calories, Fat 12g fat (4g saturated fat), Cholesterol 101mg cholesterol, Sodium 348mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.