Donna Holman

The red potato skins give the potato salad a pretty color.

Bake in foil 7 medium red potatoes for one hour at 350 degrees. Do not peel. Boil 3 eggs. When done, chop potatoes and eggs in a large bowl, along with:

• 2/3 C. chopped onion
• ½ C. chopped parsley
• ¼ C. mayonnaise

Combine in a saucepan to make the dressing:

• 1 T. cornstarch
• 1 ½ t. ground mustard
• 1 t. salt
• ½ t. celery seed
• ½ C. milk
• 1/3 C. apple cider vinegar
• 1 egg, beaten
• ¼ C. butter
• ½ of 1/3 C. honey

Stir, and then cook for 2 minutes until bubbling and thick. Add dressing to potatoes and eggs and toss. Sprinkle with paprika. Serves 6-8.