*  Exported from  MasterCook  *

                        Sweet & Sour Potato Salad

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Diabetic                         Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Potato Salad:
  16       md           Potatoes
   5                    Eggs -- hard-cooked; chopped
   2 1/2   c            Sweet pickles -- chopped
   2       ts           Celery seeds
   1       ts           Dry mustard
   1       ts           Salt
     1/4   ts           Pepper
                        Parsley sprigs (optional)
                        Dressing:
   3                    Egg yolks
     1/2   c            Sugar
     1/2   c            Vinegar
   2       tb           Butter
   1 1/2   c            Mayonnaise

  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: 2-1/4 cups
  
  Recipe by Southern Living Magazine, July, 1980

  Typed for you by Nancy Coleman
 

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