Potato Salad

10 Medium Potatoes

6 Eggs

1/2 Cup Chopped Celery

1 Small Onion, Chopped

1/4 Cup Chopped Sweet Pickles

1 Scant Cup Sugar

1 Tablespoon Flour

1 teaspoon Salt

2 Eggs

1 teaspoon Prepared Mustard

1/3 Cup Milk

1/2 Cup Vinegar

1/2 Quart Mayonnaise

1 teaspoon Butter

Peel and cut up potatoes.

Place potatoes and 6 eggs in pot and cover with water.

Cook over medium heat until potatoes are done.

Drain potatoes and place in a large bowl.

Cut up boiled eggs and add to potatoes.

Add onion, celery and pickles to potatoes.

Place sugar, flour and salt in medium sauce pan.

Beat 2 eggs in a bowl.

Add milk, vinegar and prepared mustard to the eggs.

Pour egg mixture over dry ingredients.

Cook, stirring constantly until thick.

Remove from heat and add butter and mayonnaise.

Pour sauce over potatoes and stir.

Serve warm or cold.