Ingredients

Potato Salad:
16 medium potatoes
5 medium eggs, hard cooked, chopped
2-1/2 C. pickles, sweet, chopped
2 tsp. celery seeds
1 tsp. mustard, dry
1 tsp. salt
1/4 tsp. pepper
parsley sprigs (optional)
Dressing:
3 egg yolks
1/2 C. sugar
1/2 C. vinegar
2 Tbsp. butter, or margarine
1-1/2 C. mayonnaise

Cooking Instructions

Potato Salad: Peel and quarter potatoes. Cook in 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 and sugar in small saucepan. Gradually add vinegar, mixing well. Add butter. Place over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat; chill. Add mayonnaise; mix well.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)