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 |