Coney Island Salad

• 1 bunch leaf lettuce
• 12 new potatoes, unpeeled, boiled and sliced
• 1 lb. wieners, sliced
• 1 bunch lg. radishes, sliced
• 2 tbsp. all-purpose flour
• 1 tbsp. granulated sugar
• 1 tsp. dry mustard
• 1 tsp. salt
• 1 cup milk
• 2 egg yolks
• 1/4 cup vinegar
• 2 tbsp. butter
• 1/4 cup sweet pickle relish
• 2 tbsp. chopped green onion
• 1 tbsp. grainy mustard
• 1 tbsp. ketchup
• 1/4 tsp. freshly ground pepper
• 12 cherry tomatoes
• 2 hard-cooked eggs, sliced

1. Dressing: In heavy saucepan or double boiler, combine flour, sugar, dry mustard and salt.
2. Gradually whisk in milk and egg yolks; cook, stirring constantly, over low heat until thickened and smooth, approximately 10 minutes.
3. Remove from heat.
4. Stir in vinegar and butter.
5. At this point, dressing can be covered and stored in refrigerator.
6. Stir relish, onion, grainy mustard, ketchup and pepper into egg yolk mixture.
7. Taste and adjust seasoning, if necessary.
8. To assemble salad: Line 1 large or 4 individual salad plates with lettuce leaves.
9. Arrange potatoes, frankfurters and radishes in rows or circular pattern.
10. Drizzle with some of the dressing; pass remaining dressing separately.
11. Garnish with cherry tomatoes and eggs.

leaf lettuce, potatoes, wieners, radishes, allpurpose flour, sugar, dry mustard, salt, milk, egg yolks, vinegar, butter, sweet pickle relish, green onion, grainy mustard, ketchup, freshly ground pepper, tomatoes, eggs

Taken from www.foodgeeks.com/recipes/4124 (may not work)