Amish Potato Salad
This Amish potato salad has a sweet and sour dressing and is distinctively yellow. I grew up eating this salad in Pennsylvania Dutch country.
white potatoes with skin
6
medium
onion, finely chopped
1
small
chopped celery
1
cup
chopped carrots
1
cup
celery seed
1
teaspoon
hard-cooked eggs, peeled and chopped
4
eggs, beaten
2
white sugar
¾
cup
cornstarch
1
teaspoon
salt
½
teaspoon
apple cider vinegar
⅓
cup
milk
½
cup
prepared yellow mustard
1
teaspoon
butter
3
tablespoons
mayonnaise or salad dressing
1
cup
 Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
  Peel the potatoes if desired, and cut into medium dice. Place in a large bowl; mix in onion, celery, carrots, celery seed, and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving.
