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Patio Potato Salad

Patio Potato Salad
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
8-10 ServingsPrep: 30 min. + chilling

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-cooked eggs, chopped
  • Lettuce leaves and paprika, optional

Directions

  • 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. Yield: 8-10 servings.
© Taste of Home 2013

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Patio Potato Salad (continued)

Nutrition Facts: 1 serving (3/4 cup) equals 208 calories, 12 g fat (4 g saturated fat), 101 mg cholesterol, 348 mg sodium, 21 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013