Potato Salad

(Courtesy of Taste of Home)

Ingredients:
6 lb. medium red potatoes
Water
DRESSING:
1 c. water
1/2 c. butter, cubed
1/4 c. white vinegar
2 eggs
1/2 c. sugar
4 1/2 tsp. cornstarch
3/4 c. heavy whipping cream
3/4 c. Miracle Whip
SALAD:
1 small onion, finely chopped
2 green onions, sliced
1 tsp. satl
1/2 tsp. pepper
3 hard-cooked eggs, sliced
Paprika

Directions:
Place potatoes in a stockpot and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or until tender.  Drain.  When cool enough to handle, peel and slice potatoes; cool completely.

For dressing, in the top of a double boiler or metal bowl over barely simmering water, heat water, butter and vinegar until butter is melted.  In a small bowl, beat eggs; add sugar and cornstarch.  Add to butter mixture; cook and stir for 5-6 minutes or until thickened.  Transfer to a large bowl; cool completely.

In a small bowl, beat cream until stiff peaks form.  Stir Miracle Whip into cooled dressing mixture; fold in whipped cream.  Stir in onion, green onions, salt and pepper.  Add potatoes; toss lightly to combine.  Refrigerate, covered, until chilled.

To serve, top with hard-cooked eggs; sprinkle with paprika.

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