(by Aunt Betty [Herman] Arnold)
1 chopped onion
1 rib of celery (cut fine)--more if you wish
4 hard boiled eggs (peeled and chopped)
5 to 6 large red potatoes
1 tsp. salt
Dressing: 1 beaten egg; 3/4 cup white sugar; 2 TBSP flour; 1 1/2 cups water; 1/4 cup cider vinegar; 2 tsp. yellow mustard; 4 heaping TBSP mayo
Peel the red potatoes. Put potatoes in a pot and cover with water. Add 1 tsp. salt. Bring water to a boil. After water comes to a boil, cook for 20 minutes. Test potatoes for doneness with a fork. If they feel soft when you stick fork in, they're ready. If not, boil a few more minutes. Drain potatoes. Cool completely and set aside. In a saucepan add white sugar and flour--stir. Add 1 beaten egg--stir. Add cider vinegar and water--stir until mixed. Turn heat to medium and cook/stir until mixture thickens. Remove from heat--cool to room temperature. Add mustard and mayo--stir until mixed. Cut potatoes into bite sized pieces. In a large bowl add potatoes, chopped onions, celery pieces, chopped hard boiled eggs and the dressing mixture--stir until mixed and potatoes are coated. Refrigerate until cold.