Use eggless mayonnaise as a base for this sauce. Place in a soup plate Three tablespoons of evaporated milk, One teaspoon of mustard, One teaspoon of paprika, One-quarter teaspoon of white pepper. Mix and then beat one cup of salad oil and then add One-half cup of finely chopped parsley, Three onions, grated, One large sour pickle, chopped fine, One tablespoon of vinegar, One teaspoon of salt. Mix well and then serve cold. In preparing the potato balls, use the left-over portion after making the balls into mashed potatoes. Cook the balls in boiling water, usually about ten minutes. Drain and then cover with a cloth to make mealy. Then roll in melted butter and sprinkle with finely chopped parsley.