Shelly's Recipe

Layered Potato Salad

Category: Potato Salads

2 eggs
1/2 cup sugar
1/4 cup white wine vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon salt
2 lb. unpeeled russet potatoes
2 cups thinly sliced celery
1 cup thinly sliced halved red onion
6 hard-cooked eggs, cut into wedges
1/4 cup sliced green onions
2 tablespoons roasted salted shelled sunflower seeds

1. Whisk eggs and sugar in medium saucepan. Whisk in vinegar and 2 tablespoons water. Bring to a boil over medium-high heat; boil 4 minutes or until thickened, stirring constantly. Pour into medium bowl; whisk in mayonnaise, mustard and salt. Refrigerate until well-chilled.

2. Meanwhile, cook potatoes in large saucepan of simmering water over medium to medium-low heat 20 minutes or until just tender when pierced with a knife. Drain; cool. Peel; cut into 1-inch pieces.

3. Layer potatoes, celery, red onion, eggs, dressing, green onions and sunflower seeds in large clear bowl.

8 (about 1-cup) servings