In a saucepan, combine sugar, cornstarch, mustard, salt, and celery seed. Stir in milk, vinegar and egg until smooth. Add butter. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Cool. Stir in onion and mayonnaise. In a large bowl, combine potatoes and hard cooked onion and mayonnaise. In a large bowl, combine potatoes and hard cooke eggs. Add dressing and toss gently to coat. Cover and refrigerate at least 1 hour. If desired, serve in lettuce lined bowl and sprinkle with paprika.
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|Serving Size: 1 Serving (496g)|
|Recipe Makes: 4|
|Calories from Fat: 347 (52%)|
|Amt Per Serving||% DV|
|Total Fat 38.5g||51 %|
|Saturated Fat 17.7g||88 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 255.4mg||79 %|
|Sodium 463.4mg||16 %|
|Potassium 1830.1mg||48 %|
|Total Carbohydrate 70.3g||21 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 63.1g|
|Protein 14g||20 %|
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Calories per serving: 665
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