|
Yield:
16 servings
Ingredients:
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 Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.
|