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------------------------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.
--------------------------DRESSING-------------------------------
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 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 2-1/4 cups
SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy
Coleman. Nancy O Notes: Maybe for the diabetic
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

English celebrity chef also known as The Naked Chef. BBC food television shows.

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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