3 plus 1 hard-cooked eggs
1⅓ cups water
1 plus ½ teaspoon salt
4 cups cubed peeled potatoes
½ cup granulated sugar
4 teaspoons all-purpose flour
½ cup white vinegar
1 teaspoon prepared mustard
1½ cups diced onions
¼ cup mayonnaise
¾ teaspoon celery salt
¼ teaspoon garlic powder
¼ teaspoon black pepper
½ cup chopped green bell pepper
½ cup chopped sweet red pepper
½ cup sweet pickle relish
1 to 1½ cups snipped dandelion leaves or spinach leaves
Paprika
Peel the eggs. Chop 3 eggs and slice 1 for garnish. In a saucepan over medium heat bring the water and 1 teaspoon salt to a boil. Add the potatoes. Cook until tender. While the potatoes are cooking, in another saucepan over medium heat combine the sugar, flour, vinegar, and mustard until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the onions. Cook 2 minutes longer. In a colander drain the potatoes and put them into a medium-size bowl. Add in the onion mixture and stir. In a small bowl combine the mayonnaise, celery salt, garlic powder, pepper, and the remaining ½ teaspoon salt. Add the mayonnaise mixture to the potato mixture. Toss to coat. Stir in the chopped eggs, green and red peppers, pickle relish, and dandelion leaves. Cover and refrigerate until serving. Garnish with the sliced egg and sprinkle with paprika to taste.
YIELD: 10 TO 12 SERVINGS