Recipe for cooking pennsylvania dutch potato salad

Super Salad Recipes :: Potato Salads

Pennsylvania Dutch Potato Salad

10 lrg. potatoes, cooked and peeled
1 1/2 C. sugar
1 1/2 C. water
1 C. vinegar
3 eggs
2 Tbsp. mustard

Be sure potatoes are cold before adding dressing. Heat sugar, water, vinegar, eggs and mustard in a saucepan.

Mix about 3 Tbsp. cornstarch in a little water. Add some of the hot sauce to the cornstarch, then gradually add to the saucepan, stirring constantly. Pour over cold potatoes and mix gently. Refrigerate until servings time.