Picnic Potato Salad - cooking recipe

Ingredients

5 to 6 potatoes
1 onion, diced
2 dill pickles
2 eggs
1/4 c. sugar
1 Tbsp. flour
1/2 c. vinegar
1/2 c. water

Preparation

Boil potatoes in the skins.
Cool, peel and dice.
Place in large bowl and add onion.
In medium saucepan, beat eggs; add sugar, flour, vinegar and water.
Boil to thicken.
Pour over warm potatoes; mix and cover.
Serve 15 minutes to 2 hours later.
This salad is best not refrigerated.