Sweet And Sour Potato Saladdiabetic, dressings, salads, vegetables ----POTATO SALAD---- 16 medium potatoes 5 eggs; hard-cooked; chopped 2 1/2 cup pickles, sweet; chopped 2 teaspoon celery seeds 1 teaspoon mustard, dry 1 teaspoon salt 1/4 teaspoon pepper 1 parsley sprigs; opt. ----DRESSING---- 3 egg yolks 1/2 cup sugar 1/2 cup vinegar 2 tablespoon butter (or marg.) 1 1/2 cup mayonnaise 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 |
