Amish Potato Salad

🥘 Ingredients

• white potatoes 5 medium
• eggs 2
• granulated sugar ¾ cup
• cornstarch 1 tsp
• salt ½ tsp
• apple cider vinegar 0.33 cup
• milk ½ cup
• yellow mustard 1 tsp
• unsalted butter 3 Tbsp
• mayonnaise 1 cup
• onion, finely chopped 1 small
• chopped celery 1 cup
• carrots 1 cup
• celery seed 1 tsp
• hard-boiled eggs 4

1. 1

   Place the white potatoes in a large pot and fill it with enough salted water to cover them. Bring the water to a boil and continue to cook for 20 minutes , or until the potatoes are fork-tender. Drain and set aside to cool.
2. 2

   Meanwhile, make the dressing. Whisk together the 2 eggs , granulated sugar , cornstarch , and salt in a saucepan over medium heat. Mix in the apple cider vinegar , milk , and yellow mustard . Continue to cook, stirring continuously for about 10 minutes , or until thick.
3. 3

   Remove from heat and mix in the unsalted butter . Allow the dressing to cool in the fridge. Mix in the mayonnaise .
4. 4

   Peel the potatoes, if desired. Slice them into bite-sized cubes and place them in a large bowl . Mix in the onion, finely chopped , chopped celery , carrots , celery seed , and 4 hard-boiled eggs . Gently toss in the dressing. Refrigerate for at least 1 hour , better if overnight. Serve chilled and enjoy!