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