Sweet and Sour Potato Salad
Yield: 16 servings
--POTATO SALAD---
16 md Potatoes 1 ts Mustard, dry
5 Eggs; hard-cooked; chopped 1 ts Salt
2 1/2 c Pickles, sweet; chopped 1/4 ts Pepper
2 ts Celery seeds Parsley sprigs; opt.
--DRESSING-
3 Egg yolks 2 tb Butter (or marg.)
1/2 c Sugar 1 1/2 c Mayonnaise
1/2 c Vinegar
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.
4416 md Potatoes 1 ts Mustard, dry
5 Eggs; hard-cooked; chopped 1 ts Salt
2 1/2 c Pickles, sweet; chopped 1/4 ts Pepper
2 ts Celery seeds Parsley sprigs; opt.
3 Egg yolks 2 tb Butter (or marg.)
1/2 c Sugar 1 1/2 c Mayonnaise
1/2 c Vinegar
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.
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