Sweet & Sour Potato Salad
Sweet and Sour Potato Salad recipe
Yield
16 servingsPrep
30 minCook
15 minReady
24 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Potato salad | |||
| 16 | medium | potatoes |
|
| 5 | large |
eggs
hard-cooked, chopped |
|
| 2 ½ | cups |
pickles, sweet
chopped |
* |
| 2 | teaspoons | celery seeds |
|
| 1 | teaspoon |
prepared mustard
dry |
|
| 1 | teaspoon | salt |
|
| ¼ | teaspoon | black pepper |
|
|
parsley sprigs
optional |
*
|
||
| dressing | |||
| 3 | large | egg yolks |
*
|
| ½ | cup | sugar |
|
| ½ | cup | vinegar |
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 ½ | cups | mayonnaise |
|
Trans-fat Free, Good source of fiber
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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