You’ll score with this updated potato salad, which, instead of being tossed, features seven layers: hard-cooked eggs, celery, potatoes, red onions, green onions, sunflower seeds and an ultra-creamy dressing that gets its fluffy texture from beaten eggs. 

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

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

8 (about 1-cup) servings

PER SERVING: 435 calories, 28 g total fat (5 g saturated fat), 9.5 g protein, 37 g carbohydrate, 220 mg cholesterol, 575 mg sodium, 3.5 g fiber