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Ingredients
6 medium white potatoes with skin
1 small onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 tsp celery seed
4 hard-boiled eggs, chopped
2 eggs, beaten
3/4 cup white sugar
1 tsp cornstarch
1/3 cup apple cider vinegar
1/2 cup milk
1 tsp yellow mustard
3 tbsp butter
1 cup salad dressing[/vc_column_text][vc_column_text]
Directions
Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until potatoes are easily pierced with a fork. Drain and set aside to cool.
While the potatoes are cooking whisk together eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir salad dressing.
Peel the potatoes if desired and cut into medium dice. Place in a large bowl and toss with onion, celery, carrots, celery seed and hard-boiled eggs. Gently fold in the dressing. Refrigerate until serving. Let sit for at least a day when possible.[/vc_column_text][/vc_column][/vc_row]