| 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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