Amish Potato Salad

6 medium potatoes
1 small onion chopped
1 C. chopped celery
1 tsp. celery seed
1 tsp. salt
4 hard cooked eggs, diced

Dressing:
2 eggs well beaten
3/4 C. sugar
1 tsp. cornstarch
salt to taste
1/4 to 1/2 cup vinegar (to taste)
1/2 C. cream or evaporated milk
1 tsp. yellow mustard
3 T. butter, softened
1 C. mayonnaise

Mix eggs with sugar, cornstarch and salt. Add vinegar cream and mustard. Cook until thickened. Remove from heat and beat in butter. Add mayo and mix until smooth. Cool

Cook potatoes in their jackets until tender. Cool. Peel and dice.

Mix potatoes gently with the remaining ingredients; then add to cooled dressing. Fold gently and chill.

Serves 4