Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------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

Browse by categories