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24 hours
Prep: 20 minutes
Cook: 20 minutes
290 calories per serving view nutrition facts
16 servings
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| Potato salad | |||
| 16 | medium | potatoes | |
| 5 | large | eggs | hard-cooked, chopped |
| 2 1/2 | cups | pickles, sweet | sweet, chopped |
| 2 | teaspoons | celery seeds | |
| 1 | teaspoon | prepared mustard | dry |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 1 | x | parsley sprigs | |
| Dressing | |||
| 3 | each | egg yolks | |
| 1/2 | cup | sugar | |
| 1/2 | cup | vinegar | |
| 2 | tablespoons | butter | |
| 1 1/2 | cups | mayonnaise | |
Peel and quarter potatoes; cook in a Dutch oven in boiling salted water 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.
| % Daily Value* | |
| Total Fat 11.0g | 16% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 349mg | 15% |
| Total Carbohydrate 45.0g | 15% |
| Dietary Fiber 3.0g | 12% |
| Sugars 9.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 3% | Vitamin C | 21% | |
| Calcium | 3% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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It is summer again and fishing season is in full swing. I have been out, fishing when I can get away from the kitchen. So I have been creating some new recipes and...
These were fantastic!! I doubled the recipe and used regular sized cup cake tins. I topped the cakes with more of the ganache and raspberries and they made an elegant dessert. Be careful not to overbeat the ganache though, I did and my first batch turned into white chocolate flavored butter!!
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