Recipe for Sweet and Sour Potato Salad 
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Yield:
16 servings
Ingredients:
Amount Ingredient
POTATO SALAD ----------------
16 med Potatoes
5 x Eggs, hard-cooked, chopped
1/2 cup Pickles, sweet, chopped
2 tsp Celery seeds
1 tsp Mustard, dry
1 tsp Salt
1/4 tsp Pepper
Parsley sprigs, opt.
----------------- DRESSING ----------------
3 x Egg yolks
1/2 cup Sugar
1/2 cup Vinegar
2 tbl Butter (or marg.)
Instructions:
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

Nancy O Notes: Maybe for the diabetic

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