Creamy Potato Salad - cooking recipe

Ingredients

6 medium potatoes (2 lb.)
1 c. thinly sliced celery
1/2 c. finely chopped onion
1/3 c. chopped sweet pickles
1 1/4 c. mayonnaise or salad dressing
2 tsp. sugar
2 tsp. celery seed
2 tsp. vinegar
2 tsp. prepared mustard
1 1/2 tsp. salt
2 hard-cooked eggs, coarsely chopped

Preparation

In a covered saucepan, cook potatoes in boiling, salted water for 25 to 30 minutes or until tender.
Drain well.
Peel and cube potatoes.
Transfer to a large bowl.
Add celery, onion and sweet pickles.
Combine mayonnaise mixture to potatoes.
Toss lightly to coat potato mixture.
Carefully fold in the chopped eggs.
Cover and chill thoroughly.
Makes 8 servings.