Patio Potato Salad

I am not big on potato salad. I am a macaroni salad type of gal. But hubby loves it and I always was picked to make potato salad for all the family BBQ's. 

I kept it simple potatoes, eggs and mayo. They loved it so much the bowl was always empty, that's why i was always asked to make it lol. 

Well I was surfing the web this morning and looking for something different and here is what i found. I will be making this tomorrow. I am sure it is going to be a big hit. 

♥

~~Happy Cooking~~

from Taste of Home
8-10 Servings

INGREDIENTS

1/4 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, peel if u like, cook and cube them
3 hard-cooked eggs, chopped
Lettuce leaves and paprika, optional

DIRECTIONS

Put potatoes in a pan and cover them with cold water. Cook on medium-high heat  for 20 minutes. Check them for doneness after 15 minutes. Drain them when they're done and let them cool while you're working on the sauce. 

Place eggs  in a pan, cover them with cold water, bring to a boil, boil for 2 minutes, turn off heat, cover, and set timer for 12 minutes. Transfer to ice water bath until cooled, then peel and chop. 

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.