Grandma's potato salad

Bereiding

1/2 cup margarine 1/4 cup vinegar 2 extra large eggs 1/2 cup sugar 4 1/2 theelepel(s) cornstarch 3/4 cup mayonnaise 3/4 cup heavy cream; whipped 6 pound potatoes (red-skinned); cooked, peeled 1/2 cup onion; chopped 1/4 cup green onion; sliced 1 theelepel(s) salt 1/2 theelepel(s) pepper 1 leaf leaf lettuce; optional 3 large (1/3 cup) eggs; hard cooked, sliced 1 cup water In top of double boiler over boiling water, heat water, butter and vinegar. In bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir constantly till thick, 5-7 min. Remove from heat and allow to cool. Stir in salad dressing; fold in whipped cream. In a large bowl, toss potatoes, onion, green onions, salt and pepper. Pour dressing over and mix gently. Chill. Serve in lettuce-lined bowl if desired. Garnish with cooked eggs and sprinkle with paprika. Yield 18 servings.