Sweet And Sour Potato Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Dutch | Diabetic, Salads, Sauces, Vegetables | 16 | Servings |
INGREDIENTS
| 16 | Potatoes | |
| 5 | Eggs, hard-cooked chopped | |
| 2 1/2 | c | Pickles, sweet chopped |
| 2 | t | Celery seeds |
| 1 | t | Mustard, dry |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| Parsley sprigs, opt. | ||
| 3 | Egg yolks | |
| 1/2 | c | Sugar |
| 1/2 | c | Vinegar |
| 2 | T | Butter, or marg. |
| 1 1/2 | c | Mayonnaise |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 361
Calories From Fat: 95
Total Fat: 10.7g
Cholesterol: 105.8mg
Sodium: 545mg
Potassium: 1008.5mg
Carbohydrates: 59.4g
Fiber: 5.3g
Sugar: 18.7g
Protein: 7.9g