World Class Flirts

	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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