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Sweet and Sour 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.
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 and sugar 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
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