PEI Potato Salad Recipe

Serves 6

Ingredients:

• 6 medium PEI potatoes
• 6 hard boiled eggs, diced
• 1 small onion, finely diced
• 1 cup celery, finely diced
• 1 tsp salt
• 2 eggs, beaten
• ½ cup sugar
• 1 tsp corn starch
• ½ cup cider vinegar
• 1 can evaporated milk (we used Dairy Isle evaporated milk)
• 1 tsp Dijon mustard
• 1 1/4 Cup butter (we used Dairy Isle butter)
• 1 cup mayonnaise
• 1 cup sharp cheddar, diced (we used Dairy Isle sharp cheddar)
• 1 cup diced bacon, cooked
• 1 tbsp chives, chopped

Directions:

1. Add the potatoes to a large pot and cover them with water.
2. Bring the potatoes to a boil and cook them until tender. Use a fork to test if they’re tender enough. Your fork should easily slide through the potato when they're properly cooked.
3. Cool the potatoes. Then peel them and chop them into two-inch cubes.
4. Place the cooled diced potatoes into a bowl with the hard boiled eggs, onion, celery and salt and place back in fridge.
5. In a medium saucepan, whisk the two beaten eggs with the sugar, corn starch, salt, vinegar, evaporated milk and mustard. Cook on medium heat until it starts to thicken (8-10 mins). Remove from the heat and stir in the butter. Place in the fridge until cool.
6. Once the mixture is cooled, stir in the mayo and the cheddar. Mix gently.
7. Pour the mixture over the chilled potatoes, onion and celery. Mix again to combine.
8. Refrigerate over night for optimum flavor. Garnish with bacon and chopped chives just before serving.