Sweet and Sour Potato Salad

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24 hours Prep: 30 minutes

290 calories per serving view nutrition facts

Ingredients


Potato salad
16	medium	potatoes
5	large	eggs	hard-cooked, chopped
2 1/2	cups	pickles, sweet	chopped
2	teaspoons	celery seeds
1	teaspoon	prepared mustard	dry
1	teaspoon	salt
1/4	teaspoon	black pepper
1	x	parsley sprigs	optional

dressing
3	each	egg yolks
1/2	cup	sugar
1/2	cup	vinegar
2	tablespoons	butter	or margarine
1 1/2	cups	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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