CELERY SEED POTATO SALAD
6 medium red potatoes
4 hard-cooked eggs, sliced
2 celery ribs, finely chopped
1 small onion, finely chopped
1 tsp. salt
1 tsp. celery salt
6 Tbsp. sugar
½ tsp. cornstarch
½ tsp. ground mustard
¼ cup heavy whipping cream
1 egg, beaten
2 Tbsp. white vinegar
¼ cup mayonnaise
4-½-tsp. butter
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain. When cool enough to handle, peel and cube potatoes. Place in a large bowl. Add the hard-cooked eggs, celery, onion, salt and celery seed; set aside.
In a small saucepan, combine the sugar, cornstarch and mustard. Stir in cream, egg and vinegar until smooth. Cook and stir over medium heat until mixture coats of a medal spoon. Cook and stir 1-2 minutes longer or until thickened.
Remove from heat; let stand for 20 minutes. Whisk in butter and mayonnaise until smooth. Cool slightly. Pour over potato mixture; mix well. Cover and refrigerate for at least 6 hours.
Yield: 10-12 servings.
