World’S Best Potato Salad

• 6 Large Red Potatoes
• 1 Small Onion, Finely Chopped
• 1 cup Celery, Chopped
• 1 teaspoon Salt
• 6 Hard-cooked Eggs, Diced
• 1 teaspoon Celery Seed
• 2 Eggs, Beaten
• 1/2 cups White Sugar
• 2 teaspoons Cornstarch
• 1/2 cups Vinegar
• 1 (5 Oz) Can Evaporated Milk
• 1 teaspoon Prepared Yellow Mustard
• 1/4 cups Butter
• 1 cup Mayonnaise
• Salt And Pepper, to taste

1. Place potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook for 20-30 minutes or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl and toss with the onion, celery, 1 tsp salt, hard-cooked eggs and celery seed.
2. To make the dressing, whisk together 2 eggs, sugar, and cornstarch in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened. Remove from heat and stir in the butter. Let cool then stir in mayonnaise. Add salt and pepper to taste.
3. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill for several hours or overnight before serving for best flavor.

red potatoes, onion, celery, salt, eggs, celery, eggs, white sugar, cornstarch, vinegar, milk, yellow mustard, ubc, mayonnaise, salt

Taken from tastykitchen.com/recipes/salads/worlde28099s-best-potato-salad/ (may not work)