Peel
potatoes and cook until just tender. Drain, cut into
small cubes as soon as they are cool enough to
handle. Add 2 tbsp (30ml) vinegar to hot potatoes
and toss together. Cook to lukewarm. Add celery,
pickles,onions,radishes,parsley,1 1/2 tsp salt and
pepper. Toss lightly. Cover and chill until shortly
before serving time.
Combine egg yolks, flour, sugar, mustard and 1 tsp
salt in top of double boiler. Beat together with
rotary beater until blended. Stir in garlic, 6 tbsp
vinegar and butter. Set over simmering water and
cook until thick, stirring constantly. Remove from
heat. Stir in cream. Cool
Add dressing to potato mixture about 30 minutes
before serving time. Toss lightly to blend, cover
and return to refrigerator to chill.
|
