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