Sweet and sour potato salad
Yield: 16 servings MM
Ingredients:
- 16 md Potatoes 1 ts Mustard dry
- 5 Eggs; hard-cooked; chopped 1 ts Salt
- 2 1/2 c Pickles sweet; chopped 1/4 ts Pepper
- 2 ts Celery seeds Parsley sprigs; opt. MMMMM--------------------------DRESSING-------------------------------
- 3 Egg yolks 2 tb Butter (or marg.)
- 1/2 c Sugar 1 1/2 c Mayonnaise
- 1/2 c Vinegar
Instructions:
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
