Sweet & Sour Potato Salad

Ingredients

16 potatoes
5 eggs
400 gr pickles
4 gr celery seeds
5 ml mustard
3 gr salt
1 gr pepper
3 egg yolks
100 gr sugar
120 ml vinegar
28 gr butter
350 ml mayonnaise

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- quarter cups SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman. Nancy O Notes: Maybe for the diabetic