Sweet and Sour Potato Salad
16 medium potatoes
5 medium eggs, hard cooked, chopped
2-1/2 C. pickles, sweet, chopped
2 tsp. celery seeds
1 tsp. mustard, dry
1 tsp. salt
1/4 tsp. pepper
parsley sprigs (optional)
Dressing:
3 egg yolks
1/2 C. sugar
1/2 C. vinegar
2 Tbsp. butter, or margarine
1-1/2 C. mayonnaise
Instructions:
Potato Salad: Peel and quarter potatoes. Cook in Dutch oven in boiling salted water 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 and sugar in small saucepan. Gradually add vinegar, mixing well. Add butter. Place over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat; chill. Add mayonnaise; mix well.
