Potato Salad Dressing

1 c. vinegar
1c. sugar
dash of salt
2 Tbsp. corn starch
1 Tbsp. dry mustard
2 Tbsp. cold water
3 eggs
1 Tbsp butter

In a small saucepan, bring vinegar, sugar, and salt to boil. Meanwhile, in another bowl, whisk together the cornstarch, mustard, adn water. When cornstarch is dissolved, add the eggs and beat well. Whisk a small amount of the boiling vinegar mixture into the eggs (to temper) then pour it all back into the saucepan. Continue cooking and stirring until thick and bubbly. Remove from heat and whisk in th ebutter. Pour into a bowl and press plastic wrap on the surface. refrigerate until cool. Mix half and half with mayonnaise for potato salad.

For my salad, I boil red potatoes until tender, let them cool, then dice them. Add crumbled cooked bacon, diced hard-boiled eggs, and chopped parsley. Add salad dressing then stir and chill.

From Amy H. 6-21-09