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Sweet & Sour Potato Salad Recipe
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--------------------------------POTATO SALAD-------------------------------- 16 md Potatoes 5 Eggs; hard-cooked; chopped 2 1/2 c Pickles, sweet; chopped 2 ts Celery seeds 1 ts Mustard, dry 1 ts Salt 1/4 ts Pepper Parsley sprigs; opt. ----------------------------------DRESSING---------------------------------- 3 Egg yolks 1/2 c Sugar 1/2 c Vinegar 2 tb Butter (or marg.) 1 1/2 c Mayonnaise 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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