Preparation:
Cook potatoes in boiling water until ten-
der drain and cool. Meanwhile, in a
sau'cepan combine sugar, flour, salt,
mustard a'nd pepper. Add vinegar and
water; bring to a boil. Boil and stir for 2
minutes. Add a small amount to eggs;
return all to the pan. Cook and stir for
1-1/2 to 2 minutes or until mixture is
thickened and a thermometer reads
1 60o Refrigerate until cooled. Peeil po-
tatoes if desired; slice and place in a
large bowl. Add onions. Stir sour cream
into dressing; pour over potato mixture
and toss to c |
