Sweet And Sour Potato Salad Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
POTATO SALAD
16 medium: Potatoes,
1 tsp: Mustard, dry
5: Eggs, hard-cooked; chopped
1 tsp: Salt,
2 1/2 cup: Pickles, sweet, chopped
1/4 tsp: Pepper,
2 tsp: Celery seeds,
Parsley sprigs, opt.
DRESSING
3: Egg yolks,
2 tbsp: Butter, or marg.
1/2 cup: Sugar,
1 1/2 cup: Mayonnaise,
1/2 cup: Vinegar,
Directions:
Peel and quarter potatoes; cook in a Dutch oven in boiling saltedw ater 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 an dsugar 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: about 2-1/4 cups
SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy
Coleman. Nancy O Notes: Maybe for the diabetic
Source from luhu.jp
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 an dsugar 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: about 2-1/4 cups
SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy
Coleman. Nancy O Notes: Maybe for the diabetic
Source from luhu.jp