Dandelion Potato Salad

Directions

• Place potatoes and 1 teaspoon salt in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.
• Meanwhile, in a small saucepan, combine sugar, flour, vinegar and mustard until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in onions. Drain potatoes and place in a large bowl. Add onion mixture; toss to coat. Refrigerate, covered, until chilled.
• In a small bowl, mix mayonnaise, celery salt, garlic powder, pepper and remaining salt. Add to potato mixture; toss to coat.
• Chop three eggs; slice remaining egg for topping. Add chopped egg, dandelion greens, peppers and pickle relish to potato salad; stir just until combined. Top with sliced egg; sprinkle with paprika.