Description Edit

Yield: about 2¼ cups

Ingredients Edit

Potato salad Edit

Dressing Edit

Directions Edit

  1. Peel and quarter potatoes; cook in a dutch oven in boiling salted water to cover until done.
  2. Drain and cool.
  3. Cube potatoes; add eggs, pickles, celery seeds, mustard, salt, pepper, and dressing.
  4. Stir gently.
  5. Refrigerate 24 hours.
  6. Garnish with parsley sprigs before serving, if desired.

Dressing Edit

  1. Place egg yolks and sugar in a small saucepan; gradually add vinegar, mixing well.
  2. Add butter and place over medium heat, stirring constantly, until mixture comes to a boil.
  3. Remove from heat, and chill.
  4. Add mayonnaise, and mix well.

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