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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 16 |
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Directions: 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
Ingredients:
16 medium Potatoes
5 Eggs; hard-cooked; chopped
2 1/2 Cup(s) Pickles, sweet; chopped
2 Teaspoon(s) Celery seeds
1 Teaspoon(s) Mustard, dry
1 Teaspoon(s) Mustard; Dry
1/4 Teaspoon(s) Pepper
3 Egg yolks
1/2 Cup(s) Beer; Any Brand
1/2 Cup(s) Vinegar
2 Tablespoon(s) Butter (or marg.)
1 1/2 Cup(s) Yellow mustard |
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