POTATO SALAD
16 medium Potatoes
5 Eggs, hard-cooked; chopped
2 1/2 cup Pickles, sweet, chopped
2 tsp Celery seeds
1 tsp Mustard, dry
1 tsp Salt
1/4 tsp Pepper
Parsley sprigs, opt.
DRESSING
3 Egg yolks
1/2 cup Sugar
1/2 cup Vinegar
2 tbsp Butter (or marg.)
1 1/2 cup Mayonnaise
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Peel and quarter potatoes; cook in a Dutch oven in boiling saltedw ater 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 an dsugar 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
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