Danish Potato Salad

Peel and cube your potatoes into 1/2″ pieces. Boil them until tender but not mushy.

At the same time boil your eggs for about 15 minutes, starting them in cold water.

In a medium saucepan, bring the vinegar, water, sugar, salt, pepper, and mustard to a low boil.

Beat 2 eggs and slowly temper them by adding 1/4 cup of the hot liquid to the eggs while stirring. Keep adding another 1/4 cup of liquid until the temperature of the eggs is pretty hot.

Then, slowly add eggs to the hot liquid as you whisk the ingredients (if you skip this step, the eggs will scramble as you add them to the hot liquid). Keep stirring and cooking for 5 minutes until the sauce thickens.

Pour the creamy sauce over the still warm potatoes. Let sit while you chop up the hard boiled eggs, chives, celery and green pepper.

Stir the mayonnaise into the potatoes until combined and then add the eggs and veggies. Refrigerate several hours before serving.

Enjoy!