Dandelion Potato Salad Recipe

Peel eggs. Chop three eggs and slice one for garnish; set aside. In a saucepan, bring water and 1 teaspoon salt to a boil over medium heat. Add potatoes. Cook until tender. Meanwhile, in another saucepan, combine sugar, flour, vinegar and mustard until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add onions; cook 2 minutes longer. Drain potatoes; add onion mixture. In a small bowl, combine the mayonnaise, celery salt, garlic powder, pepper and remaining salt. Add to the potato mixture; toss to coat. Stir in the chopped eggs, green and red peppers, pickle relish and dandelion leaves. Cover and refrigerate until serving. Garnish with sliced egg; sprinkle with paprika. Yield: 10-12 servings.