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Submitted By : Mary
Serves : 16
Prep. Time : 0:30
2 egg yolks
3 Tbls. flour
2 Tbls. mustard powder
1 Tbls. paprika
1 tsp. salt
1 tsp. celery seed
24 oz. jar dill pickles - juice only
1/2 cup mayonnaise - low fat okay
6 med. potatoes - peeled, cubed, boiled
4 hard-boiled eggs - peeled, halved
1/2 cup sliced celery
1/2 cup chopped onion
-Combine egg yolks,
flour, mustard, paprika, celery seed, and juice from
pickle jar in saucepan.
-Bring to a boil, then remove from heat.
-Stir mayonnaise into saucepan.
-Combine potatoes, eggs, celery, and onion in large bowl.
-Pour hot mixture into bowl.
-Toss, cover, and refrigerate.