Description[edit | edit source]

Yield: about 2¼ cups

Ingredients[edit | edit source]

Potato salad[edit | edit source]

Dressing[edit | edit source]

Directions[edit | edit source]

  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 | edit source]

  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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