Sweet and sour potato salad

16 servings

Ingredients

Quantity Ingredient
16 mediums Potatoes
5 Eggs; hard-cooked; chopped
2½ cup Pickles, sweet; chopped
2 teaspoons Celery seeds
3 Egg yolks
½ cup Sugar
½ cup Vinegar
1 teaspoon Mustard, dry
1 teaspoon Salt
¼ teaspoon Pepper
Parsley sprigs; opt.
2 tablespoons Butter (or marg.)
1½ cup Mayonnaise

Directions

POTATO SALAD

DRESSING

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 2-¼ cups SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman. Nancy O Notes: Maybe for the diabetic

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