Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***POTATO SALAD***
  16      medium        potatoes
   5      medium        eggs -- hard-cooked, chopped
   2 1/2  cups          pickles -- sweet, chopped
   2      teaspoons     celery seeds
   1      teaspoon      mustard -- dry
   1      teaspoon      salt
     1/4  teaspoon      pepper
                        parsley sprigs -- optional
                        ***DRESSING***
   3                    egg yolks
     1/2  cup           sugar
     1/2  cup           vinegar
   2      tablespoons   butter -- or margarine
   1 1/2  cups          mayonnaise

Preparation:

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 an dsugar 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.