--------------------------------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