7th Inning Stretch Layered Potato Salad

Ingredients

• 2 eggs
• 1/2 cup sugar
• 1/4 cup white wine vinegar
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 2 lbs russet potatoes, unpeeled
• 2 cups celery, thinly sliced
• 1 cup red onion, thinly sliced and halved
• 6 eggs, hard-boiled, cut into wedges
• 1/4 cup green onion, sliced
• 2 tablespoons sunflower seeds, roasted, shelled and salted

Directions

1. 1

   Whisk eggs and sugar in medium saucepan. Whisk in vinegar and 2 tablespoons water. Bring to a boil over medium-high heat; boil 4 minutes or until thickened, stirring constantly. Pour into medium bowl; whisk in mayonnaise, mustard and salt. Refrigerate until well-chilled.

2. 2

   Meanwhile, cook potatoes in large saucepan of simmering water over medium to medium-low heat 20 minutes or until just tender when pierced with a knife. Drain; cool. Peel; cut into 1-inch pieces.

3. 3

   Layer potatoes, celery, red onion, eggs, dressing, green onions and sunflower seeds in large clear bowl.