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SWEET & SOUR POTATO SALAD
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Diabetic Salads
Vegetables Sauces
Amount Measure Ingredient -- Preparation Method
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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 t Mustard, dry
1 t 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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