| Sweet and Sour Potato Salad
Potato Salad
16 medium Potatoes
5 Eggs; hard-cooked; chopped
2 1/2 cups Pickles, sweet; chopped
2 teaspoons Celery seeds
1 teaspoon Mustard, dry
1 teaspoon Salt
1/4 teaspoon Pepper
Parsley sprigs; opt.
Dressing
3 Egg yolks
1/2 cup Sugar
1/2 cup Vinegar
2 tablespoons Butter (or marg.)
1 1/2 cups Mayonnaise |
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Peel and quarter potatoes; cook in a Dutch oven in boiling salted water to cover until done. Drain and cool. Cube potatoes; add eggs, pickles, celery seeds, mustard, salt, pepper, and dressing. Stir gently. Refrigerate 24 hours. Garnish with parsley sprigs before serving, if desired. Dressing: Place egg yolks and sugar in a small saucepan; gradually add vinegar, mixing well. Add butter and place over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat, and chill. Add mayonnaise, and mix well. Yield: about 2-1/4 cups SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman. Nancy O Notes: Maybe for the diabetic From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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