Serves: 10
Total Calories: 116

6 medium potatoes, (about 2 pounds)
1/4 cup Italian dressing
Cooked Salad Dressing or 1 cup mayonnaise
2 medium stalks celery, sliced (about 1 cup)
1 medium cucumber, chopped (about 1 cup)
1 large onion, chopped (about 3/4 cup)
6 radishes, thinly sliced (about 1/2 cup)
4 hard-cooked eggs, chopped
COOKED SALAD DRESSING
2 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon dry mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1 egg yolk, slightly beaten
3/4 cup milk
2 tablespoons vinegar
1 tablespoon margarine or butter

1. Heat 1 inch water (salted if desired) to boiling. Add potatoes. Cover and heat to boiling reduce heat. Cook until tender, 30 to 35 minutes. Drain and cool slightly.
2. Peel potatoes cut into cubes (about 6 cups). Toss warm potatoes with Italian dressing in 4-quart glass or plastic bowl. Cover and refrigerate at least 4 hours. Prepare Cooked Salad Dressing.
3. Add celery, cucumber, onion, radishes and eggs to potatoes. Pour Cooked Salad Dressing over top toss. Refrigerate until chilled. Immediately refrigerate any remaining salad.
COOKED SALAD DRESSING
1. Mix flour, sugar, mustard, salt and pepper in 1-quart saucepan. Mix egg yolk and milk slowly stir into flour mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute remove from heat.
2. Stir in vinegar and margarine. Place plastic wrap directly on surface refrigerate until cool, at least 1 hour.

1 SERVING: Calories 290 (Calories from Fat 200) Fat 22g (Saturated 4g) Cholesterol 100mg Sodium 210mg Carbohydrates 20g (Dietary Fiber 2g) Protein 5g.

Nutritional Facts:

Serves: 10
Total Calories: 116
Calories from Fat: 21

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