Sweet and Sour Potato Salad

Description
Yield: about 2¼ cups

Potato salad

 * 16 med potatoes
 * 5 eggs, hard-cooked, chopped
 * 2½ cups pickles, sweet, chopped
 * 2 tsp celery seeds
 * 1 tsp mustard, dry
 * 1 tsp salt
 * ¼ tsp pepper
 * parsley sprigs, optional

Dressing

 * 3 egg yolks
 * ½ cup sugar
 * ½ cup vinegar
 * 2 tbsp butter (or margarine)
 * 1½ cup mayonnaise

Directions

 * 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

 * 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.