Pennsylvania Dutch Potato Salad
10 large potatoes, cooked and peeled
1 1/2 cups granulated sugar
1 1/2 cups water
1 cup vinegar
3 eggs
2 tablespoons mustard
Be sure potatoes are cold before adding dressing.
Heat sugar, water, vinegar, eggs and mustard in a saucepan.
Mix about 3 tablespoons cornstarch in a little water.
Add some of the hot sauce to the cornstarch, then gradually add to the saucepan, stirring constantly.
Pour over cold potatoes and mix gently.
Refrigerate until serving time.
