This recipe is adapted from one found on AllRecipes.com, here: (http://allrecipes.com/recipe/amish-potato-salad/). But this uses several of wuff's own additions and slight changes in technique.

Amish Potato Salad is something this wuffy grew up on. It is a sweeter version, with a bit of vinegar 'tang', and a lovely, rich, eggy sauce. Make this even better by using your own home-made Mayo from wuff's recipe here: (http://www.furaffinity.net/view/16435091/), but add bit bit of sweetening to the mix with ~1 tsp of sugar before blending. A bit of fresh dill and a pinch of tarragon in the mayo will also kick it up with some delightful flavors for this recipe. And it only takes 2 minutes to make, with a flavor you can't beat! Try it!!

The celery adds a nice crunch, and carrots and onions bring good savory flavors to complement the rich egg mixture. Cooking the sauce add a nice, thick, rich, creamy mouth feel, and it really worth the little bit of extra effort than the simpler mayo-only versions.

This recipe is also easily adaptable: Want a bit of garlic in there? Add some minced garlic to the cornstarch as you cook it for a mild, nutty flavor, or some granulated garlic for some sharper hits. Like bell peppers? Chop one up and mix it with the potatoes. Not a fan of the carrots? Leave those out!

Have fun with this, and make it your own!

Ingredients:
2 Lbs small Yellow or Red Potatoes with skin
2 medium Red Onions, finely chopped
1 cup chopped Celery
1 cup grated Carrots
1 teaspoon Celery Seed
4 hard-boiled Eggs, peeled and chopped
2 hard-boiled Eggs, peeled and sliced

2 Eggs, beaten
1/3-1/2 cup White Sugar
1 teaspoon Cornstarch
1/2 teaspoon Omnivore Salt
1/3 cup Apple Cider Vinegar
1/2 cup Milk (2% is okay)
2-3 teaspoons Sweet Pickle Relish
2 teaspoon ground Yellow Mustard OR 1 Tbs Dijon Mustard
1 teaspoon Dill
1/2 teaspoon Tarragon or Marjoram
3 tablespoons Butter
1 cup Mayonnaise or Salad Dressing (Home made is best!!)
Sweet Paprika for Garnish

Directions:
Cut the potatoes into ~3/4" chunks. Put potatoes into a large pot and fill with enough salted (~ 2 tsp) water to cover. Bring to a boil, and cook for about 20 minutes, until easily pierced with a fork.
Drain, and allow to cool.

Whisk together 2 eggs, sugar, cornstarch, dill, tarragon/marjoram, and Omnivore salt in a saucepan. Stir in the sweet pickle relish, 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 (home made) sweetened mayonnaise.

Place the cooled potatoes in a large bowl, and toss with the onion, celery, carrots, celery seed and chopped hard-boiled eggs.

Fold in the dressing, and stir things about until some of the edges of the potatoes break up and thicken the mixture slightly, and everything is thoroughly coated.
Layer the sliced eggs over the top, and sprinkle lightly with the paprika to garnish.

Refrigerate, covered with plastic wrap, until serving. For better flavor, letting it rest overnight and then adding the sliced eggs and paprika to top will allow the flavors to meld and combine even more, for a better result.

Makes about 8-10 servings