Ingredients
6 medium red potatoes4 hard-boiled large eggs, diced2 celery ribs, finely chopped1 small onion, finely chopped1 teaspoon salt1 teaspoon celery seed6 tablespoons sugar1/2 teaspoon cornstarch1/2 teaspoon ground mustard1/4 cup heavy whipping cream1 egg, beaten2 tablespoons white vinegar1/2 cup mayonnaise4-1/2 teaspoons butter
Preparation
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-boiled eggs, celery, onion, salt and celery seed; set aside.
In a small saucepan, combine the sugar, cornstarch and mustard. Stir in cream, beaten egg and vinegar until smooth. Cook and stir over medium heat until mixture coats the back of a metal spoon. Cook and stir 1-2 minutes longer or until thickened.
Remove from the heat; let stand for 20 minutes. Whisk in mayonnaise and butter until smooth. Cool slightly. Pour over potato mixture; mix well. Cover and refrigerate for at least 6 hours.
