Lo-Cal Potato Salad

Lo-Cal Potato Salad

3 lbs. red potatoes
4 green onions, sliced thin
1 red onion, sliced thin
1/2 cup black olives, drained salt and pepper to taste

Scrub potatoes, cut into chunks, cook until tender. Drain well. Combine with
green onions, red onions and olives. Set aside.

Dressing
2 cups milk
3 egg yolks
3 tbsp. vinegar
1 tsp. salt
2 tsp. dry mustard
2 tbsp. brown sugar
3 tbsp. butter
2 tbsp. all purpose flour
1 tsp. horseradish
1 tbsp. Dijon mustard
pinch cayenne pepper

Combine salt, mustard, sugar, flour and cayenne in top of double boiler. Add milk and egg yolk. Stir until smooth. Cook over boiling water, or medium heat, until thickened. Stir in butter and vinegar. Chill. Stir horseradish and mustard into dressing. Season to taste. Toss over potato mixture, coating thoroughly. Serve chilled. Garnish with cucumber slices