Amish Potato Salad

Adapted from Foodclassics.com

6 medium white potatoes with skin
1/4 cup finely chopped onion
1/2 cup finely chopped sweet pickles
1/4 cup finely chopped carrots
1 1/2 tsp celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
3/4 cup white sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1/4 cup mayonnaise
3/4 cup Miracle Whip salad dressing

1.Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2.While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise and Miracle Whip.
3.Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, pickles, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving.
4.Note: This salad tastes better if made the day and allowed to refrigerate overnight.