Mom's Special Potato Salad

Mom's Special Potato Salad

Dressing:
3 eggs
1/2 C. sugar
1/2 C. cider vinegar
3 T. heavy whipping cream
2 t. butter
1 t. ground mustard
dash salt
2 C. mayonnaise

Salad:
6 lb. potatoes, peeled and cubed (about 10 large)
5 celery ribs thinly sliced
1 large onion chopped
pepper to taste, optional

In a double boiler or metal bowl over simmering water, constantly whisk the eggs, sugar, vinegar, cream, butter, mustard and salt until mixture reaches 160 or is thick enough to coat the back of a metal spoon. Remove from the heat; cool to room temperature. Fold in mayonnaise. Chill until preparing salad.

For salad, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender. Drain and cool to room temperature. In a large bowl, combine the potatoes, celery and onion. Add dressing and pepper if desired; stir until blended. Chill until serving.