Sweet and Sour Potato Salad

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24 hours Prep: 30 minutes
290 calories per serving view nutrition facts
16 servings suggest servings

Ingredients

Potato salad
16medium potatoes
5large eggs hard-cooked, chopped
2 1/2cups pickles, sweet chopped
2teaspoons celery seeds
1teaspoon prepared mustard dry
1teaspoon salt
1/4teaspoon black pepper
1x parsley sprigs optional
dressing
3each egg yolks
1/2cup sugar
1/2cup vinegar
2tablespoons butter or margarine
1 1/2cups mayonnaise

Directions

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.

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This was a superb recipe. I cooked it last night for my mom and dad. Mom normally hates chicken but I do believe she was in total ecstacy when she took the first bite. Dad went back for seconds and told me it was a different, exotic dish. And me? Let's just say I plan to make it again... very soon. I've been spreading the word about this recipe. Thank you for sharing!!