Danish Potato Salad

Creamy potato salad with the crunch of cucumbers. From a Farm Journal magazine from the mid-1960's. this can get watery from the cucumbers if made to far ahead i.e. the day before. I recommend adding the cucumbers just before serving.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1⁄4 cup cider vinegar
• 1⁄2 teaspoon celery seed
• 1⁄4 cup water
• 1⁄4 teaspoon salt
• 1⁄4 cup sugar
• 2  eggs, well beaten
• 1  cup Miracle Whip
• 2  teaspoons prepared mustard
• 2  hardboiled egg, chopped
• 1⁄2 cup  chopped cucumber
• 1  dash pepper
• 1⁄4 cup  minced onion
• 1  tablespoon  chopped green pepper

Directions

1. Combine first five ingredients; bring to boil; reduce heat.
2. Beat the two eggs in a bowl.
3. Slowly add 4 tablespoons of the the hot liquid, whisking all the while.
4. Return to the pan and cook, stirring constantly until thick about 5 minutes.
5. Cool slightly, stir in salad dressing and the prepared mustard.
6. Combine vegetables and chopped eggs with dressing, season with salt and pepper to taste.
7. You may not need all the dressing.