Sweet& sour potato salad

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