| 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
A Message from our Provider:
“Beauty: an act of God”