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World's Best Potato Salad

6 Cups Of Pealed Boiled Potatoes
1 Teaspoon Of French's Classic Yellow Mustard
1 Cup Of Hellmann's Real Mayonnaise
1 Small Chopped Vidalia Onion
1/2 Cup Of Carnation Evaporated Milk
1/2 Cup Of Greek Red Wine Vinegar
1/4 Cup Of Softened Real Unsalted Butter
1 Teaspoon Of Fine Ground Table Salt
6 Diced Hard Boiled Eggs
1/2 Cup Of White Superfine Baking Sugar
1 Teaspoon Of Pure Cornstarch
1/2 Teaspoon Of Ground Black Pepper
2 Large Fresh Beaten Eggs
1 Cup Of Diced Celery

Serving Size 6
560 Calories Per Serving
46 Grams Of Fat

Preparation Instructions:
I would like to thank Sarah from La Mirada California for sending us this World's best potato salad recipe. To get started add your pealed potatoes to a boiling pot, fill it with water and a pinch of salt, and then place it on the stove over high heat. Let the potatoes boil for about twenty minutes, or until they are tender. Once the potatoes have cooked, drain away the water, and then chop them up into small cubes. Place the finished potatoes into a sealable bowl along with the diced celery and chopped Vidalia onion. Toss the ingredients until they are evenly mixed. Next you will want to boil your eggs, remove the outer shells, dice them up, then mix them with the potatoes. For the next step take out a saucepan and whisk together the beaten eggs, white superfine sugar, pure cornstarch, and fine ground table salt. Once that mixture is even, stir in the Greek red wine vinegar, evaporated milk, and yellow mustard. Cook these ingredients over medium heat, stirring often until the sauce thickens, which should take roughly ten minutes. When the sauce is done cooking, stir in the softened real unsalted butter. Next slide the sauce into the refrigerator to chill, then once it's cool, stir in the real mayonnaise. Pour this dressing over the top of your chopped potatoes and eggs, then stir the whole salad together until everything is evenly coated. For the last step, you will want to place a lid over the salad, then chill it for roughly four to six hours. Chilling the salad is a required next step, as it will need some extra time to flavor blend.
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