Potato Salad

Peel and cook the potatoes in a pot of boiling water. For large potatoes this will probably take 30-35 minutes but just keep an eye on them. They are done when they are fork tender. Drain off the water. Cool and slice or chop potatoes into chunks. Hard boil the eggs by cooking them in a pot of boiling water for about 12 minutes. Drain off the hot water and put them into a bowl of ice water. Cool, peel, and slice. Put the chopped eggs and potatoes into a large bowl and refrigerate until you are ready to dress it.

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add milk and bring to a boil over medium heat, stirring constantly until thickened. Remove from heat; add vinegar. Cool completely, then whisk in Miracle whip and mustard.

Toss some of the dressing together with potatoes and eggs, adding dressing until it is moist enough. Refrigerate until serving.

Store the leftover dressing in the fridge for up to 2 weeks. Green onions, cheese, additional salt, or pepper are all optional add-ins.