Title: Sweet and Sour Potato Salad
Categories: Diabetic Salad Vegetable Dressing
Yield: 16 Servings

POTATO SALAD
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.
DRESSING
3		Egg yolks
1/2	c	Sugar
1/2	c	Vinegar
2	tb	Butter (or marg.)
1 1/2	c	Mayonnaise

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

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