Apple-Potato Salad - cooking recipe

Ingredients

20 small new potatoes
2 Tbsp. lemon juice
1/2 tsp. pepper
1 1/2 c. chopped celery
1 c. mayonnaise
1/2 c. sugar
1 1/2 Tbsp. vinegar
4 hard-cooked eggs, cut into wedges
3 Golden Delicious apples
1 medium size onion, chopped (1/2 c.)
1 c. chopped dill pickle
1 tsp. prepared mustard
1 Tbsp. vegetable oil
3 tsp. salt

Preparation

Cook potatoes in their jackets in boiling salted water until tender.
Cook and peel.
Refrigerate, covered, overnight. Quarter, core and chop apples in a medium size bowl.
Toss with lemon juice to prevent discoloring.
Combine apples, onion, celery and dill pickle in a large salad bowl.
Combine mayonnaise, mustard, sugar, oil, vinegar, salt and pepper in a small bowl; mix well.
Pour into salad bowl; toss ingredients until blended. Slice potatoes into salad a few at a time, tossing after each addition.
Cover and refrigerate for several hours.
Taste and add additional dressing, if needed.
Garnish the salad with hard-cooked egg wedges.
Serves about 8.