| Dill Potato Salad | | | | | | | | |
| | | | | | | | | | |
| 4 medium potatoes, peeled and cubed | | 1/2 cup sliced dill pickles | | | |
| 2 green onions, chopped, including tops | 1 tbsp chopped parsley | | | |
| 1/2 cup sliced celery | | | Salt and pepper to taste | | | |
| | | | | | | | | | |
| Dressing: | | | | | | | | | |
| 1 tsp sugar | | | | 1/4 cup heavy cream, whipped | | |
| 1 tsp dry mustard | | | | 2 tsp butter | | | | |
| 3/4 tsp salt | | | | 1 clove garlic, minced | | | |
| 1 tbsp flour | | | | 1 egg yolk | | | | |
| 1/4 cup vinegar | | | | | | | | | |
| | | | | | | | | | |
| Boil potatoes in salted water. Cool; sprinkle with salt and pepper and set aside. |
| Dressing: | | | | | | | | | |
| Combine sugar, mustard, salt, and flour. In a small saucepan, heat vinegar with butter till butter melts. |
| Slowly add to flour mixture. Blend until very smooth. Add garlic. Put the egg yolk in the top of a double |
| boiler. Stir in vinegar mixture. Place over hot--boiling--water and cook, stirring, until mixture thickens. Cool |
| slightly; blend in whipped cream. While warm, pour over cubed potatoes. Add onion, celery, dill pickle and |
| parsley. Toss to blend thoroughly, then chill. |
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