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Add a photoServings: 12
Ingredients
- 16 med Potatoes
- 5 x Large eggs, hard-cooked, minced
- 2 1/2 c. Pickles, sweet, minced
- 2 tsp Celery seeds
- 1 tsp Mustard, dry
- 1 tsp Salt
- 1/4 tsp Pepper
- Parsley sprigs, opt.
- 3 x Egg yolks
- 1/2 c. Sugar
- 1/2 c. Vinegar
- 2 Tbsp. Butter (or possibly marg.)
- 1 1/2 c. Mayonnaise
Directions
- Peel and quarter potatoes; cook in a Dutch oven in boiling saltedw ater to cover till done. Drain and cold.
- Cube potatoes; add in Large eggs, pickles, celery seeds, mustard, salt, pepper, and dressing. Stir gently.
- Chill 24 hrs. Garnish with parsley sprigs before serving, if you like.
- Dressing: Place egg yolks an dsugar in a small saucepan; gradually add in vinegar, mixing well. Add in butter and place over medium heat, stirring constantly, till mix comes to a boil. Remove from heat, and chill. Add in mayonnaise, and mix well.
- Yield: about 2-1/4 c.
- Nancy O Notes: Maybe for the diabetic
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 12 servings | |
| Calories 466 | |
| Calories from Fat 244 | 52% |
| Total Fat 27.54g | 34% |
| Saturated Fat 5.16g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 512mg | 21% |
| Potassium 1062mg | 30% |
| Total Carbs 49.1g | 13% |
| Dietary Fiber 6.1g | 20% |
| Sugars 10.81g | 7% |
| Protein 7.84g | 13% |
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