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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Grains Dutch Diabetic, Salads, Vegetables, Sauces 16 Servings

INGREDIENTS

16 md Potatoes
5 Eggs; hard-cooked; chopped
2 1/2 c Pickles, sweet; chopped
2 ts Celery seeds
1 ts Mustard, dry
1 ts Salt
1/4 ts Pepper
Parsley sprigs; opt.
3 Egg yolks
1/2 c Sugar
1/2 c Vinegar
2 tb Butter (or marg.)
1 1/2 c Mayonnaise

INSTRUCTIONS

POTATO SALAD
DRESSING
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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