½ Cup sugar ½ Cup water
2 Tbs flour ½ Cup mayonaise
1 tsp salt 1 medium onion
1 tsp mustard (French's or equivalent) 5 eggs
1 tsp Coleman's Mustard (optional) 6 to 8 medium russet potatoes
½ Cup cider vinegar
InstructionsHard-cook and peel the 5 eggs; chop four coarsely and slice the fifth for a garnish (lengthwise, into sixths or eigths looks best)
Peel, dice, and cook the potatoes, with a bit of salt.
Chop the onion.While the potatoes cook --
Mix the dry ingredients in a small non-reactive sauce pan
Cream in the two eggs
Whisk in the water, prepared mustard, and the vinegar
Heat over a low temperature burner, stirring continuously, until the dressing thickens.
Remove from heat and whisk in the mayonaise.NotesPut half the potatoes (preferably still hot) in a large bowl; add half the onion, half the chopped egg, and half the dressing. Layer on the rest of the potatoes, onion, egg, and dressing.
Fold gently, to avoid crumbling the chopped egg, until well mixed.
Transfer to a serving bowl and arrange the reserved egg in a starburst pattern; garnish with a light dusting of paprika.For less 'bite', eliminate the Coleman's Mustard; for a bit more heat, eliminate the Coleman's and replace a tablespoon of the mayonaise with wasabi mayonaise.Number of Servings: Time to Prepare: