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Sweet Sour Potato Salad

Ingredients
 


POTATO SALAD

16 medium potatoes
5 eggs, hard-cooked; chopped
2 1/2 cup pickles, sweet, chopped
2 tsp celery seeds
1 tsp mustard, dry
1 tsp salt
1/4 tsp pepper
1 parsley sprigs, opt.

DRESSING

3 egg yolks
1/2 cup sugar
1/2 cup vinegar
2 tbsp butter (or marg.)
1 1/2 cup mayonnaise



 
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Preparation
 
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

 

 
Servings:
16


 

 

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