AMISH POTATO SALAD

6 md Potatoes

1 sm Onion, chopped

1 c Celery

1 ts Celery Seed

1 ts Salt

4 Hard baked Eggs, diced

Cook potatoes in their jackets until soft. Cool, peel, as good as dice. Mix potatoes kindly with a superfluous 5 ingredients; afterwards supplement to a dressing. DRESSING: 2 Eggs, good knocked about 3/4 crater sugarine 1 t Cornstarch Salt to Taste 1/4 to 1/2 crater old wine (to taste) 1/2 c Cream or evaporated divert 1 t

Mustard 3 T butter, malleable 1 crater Mayonnaise Mix Eggs with sugar, cornstarch as good as salt. Add vinegar, thick cream as good as mustard. Cook until thickened. Remove from feverishness as good as kick in butter. Add mayonnaise as good as brew until well-spoken Add potato reduction to a cooled dressing, folding kindly together. From: “Amish as good as Mennonite Kitchens” Submitted By N.F. MILLER ORTIZ On 02-05-95 From: Fido National Cooking Echo