Olive Potato Salad

• 10 hard-boiled large eggs
• 10 medium potatoes, cooked, peeled and cubed
• 2 celery ribs, chopped
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1 tablespoon minced fresh parsley
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 cup sugar
• 1-1/2 teaspoons all-purpose flour
• 1/4 to 1/2 teaspoon salt
• 1/4 teaspoon ground mustard
• 4 egg yolks, lightly beaten
• 6 tablespoons white vinegar
• 6 tablespoons water
• 1-1/2 teaspoons butter
• Paprika

1. Chop six hard-boiled eggs; set aside. Slice remaining hard-boiled eggs and refrigerate. In a large serving bowl, combine the chopped eggs, potatoes, celery, olives, parsley, salt and pepper; refrigerate.
2. For dressing, combine the sugar, flour, salt and mustard in a saucepan. Combine the egg yolks, vinegar and water; gradually whisk into saucepan. Add butter. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Pour over potato mixture; gently stir to coat. Cover and refrigerate for at least 2 hours. Top with sliced eggs; sprinkle with paprika.

eggs, potatoes, celery, olives, parsley, salt, pepper, sugar, flour, salt, ground mustard, egg yolks, white vinegar, water, butter, paprika

Taken from www.tasteofhome.com/recipes/olive-potato-salad/ (may not work)