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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 and sugar 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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini