Mammy Herb's Potato Salad

Sarah_Jayne's Note:

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Ruth 'Mammy' Herb. Many of the recipes in the cookbook don't specify serving yield. This is one of those. So, I am guessing a bit in that department.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 8 medium potatoes , peeled and cooked
• 8 celery ribs
• 1 large onion
• 3 hard-boiled eggs

Dressing

• ¼ lb butter , melted
• 2 eggs , beaten
• 1 cup sugar
• 1 cup vinegar
• 1 tablespoon salt
• 2 teaspoons prepared mustard
• 0.75 (5 ounce) can evaporated milk

Directions:

1. Dice potatoes, celery, onion and hard-boiled eggs.
2. Mix together all the diced items except for the diced eggs.
3. Mix together all the ingredients for the dressing except for the milk.
4. Bring to a boil and immediately remove from heat. Let cool slightly.
5. Add the evaporated milk.
6. Pour dressing over diced vegetables and then gently stir in the diced eggs.
7. Serve chilled.