Sweet & Sour Potato Salad

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.