World's Best Potato Salad

Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook for about 20 minutes or until easily pierced with a fork. Drain. Cool peel and dice. Transfer to a large bowl and toss with the onion celery 1 teaspoon of salt and hard-cooked eggs.

While the potatoes are cooking whisk together 2 eggs sugar cornstarch and salt in a saucepan. Stir in the 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 mayonnaise.

Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.