Potato Salad

Potato Salad

• 4 medium-size red potatoes, boiled with skins on. Cool and scrape off the peelings. Cut into bite-side cubes. Set aside.
• Boil 2-3 eggs until hard. Cool, peal and chop into small pieces.
• In a little dish, combine 1 teaspoon salt, a dash of pepper, 3 Tablespoons sugar and one-half teaspoon celery salt.

In a separate bowl, combine and mix well for the dressing:

• 2 Tablespoons vinegar
• 2 Tablespoons salad oil
• one-half cup mayonnaise
• 1 Tablespoon mustard
• 1 Tablespoon sweet pickle relish (optional)

Combine potatoes and hard-boiled eggs with the dry ingredients and dressing.

Add chopped celery and minced onion to taste.

Chill and enjoy!