Potato Salad

1. 1

   Cook potatoes until tender, dice and set aside.

2. 2

   Blend milk, sugar, vinegar, 1 egg, butter, cornstarch, salt, celery seed and mustard; cook on low heat until thick.

3. 3

   To this add mayonnaise, onion, celery, parsley and diced hard-boiled eggs.

4. 4

   Add diced potatoes and mix well.

5. 5

   Refrigerate until cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.