Amish Potato Salad

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	pound	Yukon Gold potatoes -- peeled and diced
1	small	onion -- diced
1/2	teaspoon	celery seeds
		*Dressing*
2	whole	eggs
1/2	cup	2% low-fat milk
2	tablespoons	sugar
2	tablespoons	cider vinegar
1	teaspoon	yellow mustard
2	tablespoons	unsalted butter
1/2	teaspoon	salt
1/4	teaspoon	pepper
1	teaspoon	cornstarch
1/4	cup	low fat mayonnaise
1/4	cup	low fat sour cream

Place potatoes in large pot of boiling water. Boil 20 minutes or until easily pierced. Drain and let cool.

In a saucepan whisk eggs, milk, sugar, cornstarch, salt, and pepper together.

Add milk, vinegar, and mustard. Cook over medium heat stirring frequently until thickened.

Remove from heat and add butter. Let cool.

Add mayonnaise and sour cream to dressing.

Mix potatoes, onion, and celery seeds together. Coat with dressing and refrigerate.

Makes 8 servings.

Per Serving: 147 Calories; 7g Fat (42.1% calories from fat); 4g Protein; 17g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 214mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.