---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Salads, Vegetables, Dressings
       Yield: 16 servings
 -----------------------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
   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