Olive Potato Salad

Name: Olive Potato Salad
Prep time: 15 min
Total time: 15 min
Yield: 12-14 servings.
Ingredients: 10 hard-boiled large eggs; 10 medium potatoes, cooked, peeled and cubed; 2 celery ribs, chopped; 2 cans (2-1/4 ounces each) sliced ripe olives, drained; 1 tablespoon minced fresh parsley; 1-1/2 teaspoons salt; 1/4 teaspoon pepper; DRESSING:; 1/4 cup sugar; 1-1/2 teaspoons all-purpose flour; 1/4 to 1/2 teaspoon salt; 1/4 teaspoon ground mustard; 4 egg yolks, lightly beaten; 6 tablespoons white vinegar; 6 tablespoons water; 1-1/2 teaspoons butter; Paprika

My mother shared this recipe with me at my bridal shower more than 45 years ago. —Margaret Matson, Metamora, Illinois

Ingredients

10 hard-boiled large eggs
10 medium potatoes, cooked, peeled and cubed
2 celery ribs, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt
1/4 teaspoon pepper
DRESSING:
1/4 cup sugar
1-1/2 teaspoons all-purpose flour
1/4 to 1/2 teaspoon salt
1/4 teaspoon ground mustard
4 egg yolks, lightly beaten
6 tablespoons white vinegar
6 tablespoons water
1-1/2 teaspoons butter
Paprika

Directions

Chop six hard-boiled eggs; set aside. Slice remaining hard-boiled eggs and refrigerate. In a large serving bowl, combine the chopped eggs, potatoes, celery, olives, parsley, salt and pepper; refrigerate.
For dressing, combine the sugar, flour, salt and mustard in a saucepan. Combine the egg yolks, vinegar and water; gradually whisk into saucepan. Add butter. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Pour over potato mixture; gently stir to coat. Cover and refrigerate for at least 2 hours. Top with sliced eggs; sprinkle with paprika.