6 lg. potatoes
3 hard-boiled eggs
1 green onion
1/4 c. sugar
2 tbsp. vinegar
1 tbsp. flour
2 tbsp. water
1/2 tsp. powdered mustard
1 egg, beaten
1 tbsp. butter
1 sm. container onion dip
1/2 c. mayonnaise
1/2 tsp. salt

Cook potatoes in jackets until tender and cool. Meanwhile, make the dressing by combining sugar, vinegar, flour, water, mustard, salt and beaten egg. Cook over low heat until creamy and thick. Take off stove; add butter and mayonnaise, then add onion dip; blend well and cool. Remove skin from potatoes, then slice potatoes and eggs into large bowl. Cut onion into thin pieces, and add to the potatoes, then carefully fold in the dressing. Allow the salad to stand in the refrigerator for 5 hours, or overnight, to blend the flavors.