Esther's Potato Salad

But over the years, when we had a family picnic, everyone wanted my mother's potato salad.

This is a family favorite.  Maybe it is our Pennsylvania German heritage, but it was a recipe from a next door neighbor.  She was French.  That goes to show you.

• 12 - Potatoes

• 2 - medium onions, diced

• 3 - celery ribs, diced

• 2 - eggs, uncooked

• 3 - Tablespoons milk

• 1 - teaspoon prepared mustard

• 1/8 - teaspoon dry mustard

• 4 - Tablespoons mayonnaise

• 1/2 - cup sugar

• 1 - Tablespoon heaping flour

• 1/2 - teaspoon pepper

• 1 - teaspoon salt

• 1 - Tablespoon butter

• 1/2 - cup vinegar

• 1/2 - cup water

• 1/4 - teaspoon celery seed

• 2 - hard boiled egg, sliced

• 1/8 - teaspoon paprika

• 1/2 - teaspoon parsley

1. Boil potatoes with skins on until tender.  Remove from water and let potatoes cool.  
2. Peel and dice into 1/2 inch cubes.  
3. Place potatoes in large mixing bowl.  
4. Add onions and celery.
5. To prepare dressing, in a sauce pan, heat eggs, milk, prepared mustard, dry mustard and mayonnaise.   
6. Add the sugar, flour, pepper, butter, vinegar, water, and celery seed.  
7. Wisk until well mixed and thick, just warm.
8. Add dressing to the potatoes, onions and celery.  Just lightly mix.  
9. Place in serving dish.  
10. Layer the hard boiled eggs over the top.   
11. Then garnish with the paprika and parsley.

Picnicking & Tailgating

Make this a day or two ahead.  Place in large plastic container and keep lid tight.  Pack into the ice chest and open when you are ready to serve.

Remember, this has mayonnaise, keep in cold ice chest until ready to eat.