Creamy Potato Salad

• 6 large potatoes
• 3 hard-boiled eggs
• 6 green onions
• 1/4 c. sugar
• 1/2 tsp. salt
• 2 Tbsp. vinegar
• 1 Tbsp. flour
• 2 Tbsp. water
• 1/2 tsp. powdered mustard
• 1 egg, beaten
• 1 Tbsp. butter or oleo
• 1 c. whipping cream
• 1/4 c. mayonnaise

1. Cook potatoes in jackets until tender 20 to 30 minutes. Combine sugar, salt, vinegar, flour, water, mustard and beaten egg. Cook over low heat until creamy and thick, stirring constantly. Add butter, whipping cream (not whipped) and mayonnaise.
2. Blend well and cool.
3. Remove skins from potatoes.
4. Slice potatoes and eggs into large bowl.
5. Cut onions into small pieces including tops. Add to potatoes.
6. Carefully fold in dressing.
7. Refrigerate at least 5 hours before serving.
8. Garnish as desired.
9. Serves 6 to 8.

potatoes, eggs, green onions, sugar, salt, vinegar, flour, water, powdered mustard, egg, butter, whipping cream, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=314175 (may not work)