SIDE DISH

SWEET AND CREAMY

POTATO SALAD

BOILED DRESSING

• 2 eggs, beaten

• 1/3 to ½ cup sugar

• 1 tablespoon cornstarch

• ½ teaspoon salt, or to taste

• ¼ teaspoon cayenne

• ½ cup cider vinegar

• 2 tablespoons butter

• ½ cup evaporated milk

• 1 teaspoon prepared yellow mustard

POTATO SALAD

• 8 medium potatoes (about 2 pounds)

• 1 small onion, finely chopped

• 1 cup celery, chopped

• ½ red or green bell pepper, finely chopped

• Salt and pepper to taste

• 6 hard-cooked eggs, diced

• ¾ cup mayonnaise

• ¼ cup sweet relish, or to taste

• 1/3 teaspoon celery seed

Whisk the eggs, sugar, cornstarch, salt and cayenne in a saucepan. Gradually stir in the vinegar. Cook over low heat, whisking often, until thick, about 5 minutes. Remove from heat and whisk in the butter, then the evaporated milk and mustard. Refrigerate while potatoes are cooking.

Cook potatoes in their jackets in boiling salted water (1 teaspoon salt per pint of water) until barely tender, about 20 minutes. Cool, peel and dice into ¾-inch cubes.

Transfer potatoes to a large bowl and toss with the onion, celery, bell pepper, salt and pepper and hard-cooked eggs.

Whisk the mayonnaise into the cooled boiled dressing, then stir in relish and celery seed. Pour over the potatoes and mix together gently. Cover and chill at least 4 hours to allow flavors to blend. Makes 6 servings.

Per serving: 56.2 calories (36 percent from fat), 22.6 g fat (7.1 g saturated, 6.9 g monounsaturated), 305.4 mg cholesterol, 16.2 g protein, 76 g carbohydrates, 6.9 g fiber, 695.3 mg sodium.

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