Sweet And Sour Potato Salad

Recipe Ingredients

		Potato Salad
16		Potatoes (medium)
5		Eggs; hard-cooked - chopped
2 1/2 cups	365g / 12oz	Pickles - sweet, chopped
2 teaspoons	10ml	Celery seeds
1 teaspoon	5ml	Mustard - dry
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
		Parsley sprigs, opt
		Dressing
3		Egg yolks
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	118ml	Vinegar
2 tablespoons	30ml	Butter or margarine
1 1/2 cups	355ml	Mayonnaise

Recipe Instructions

Peel and quarter potatoes; cook in a Dutch oven in boiling salted water 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 and sugar 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

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