Potato Salad - cooking recipe

Ingredients

6 to 8 medium potatoes
1 tsp. salt
2 tsp. prepared mustard
3 to 4 Tbsp. vinegar
1/4 c. Kraft mayonnaise
1 medium onion, chopped
2 to 3 hard-cooked eggs
3 to 4 small sweet pickles, chopped
6 to 8 chopped olives

Preparation

Peel and boil quartered potatoes until fork tender.
Mash or beat potatoes until smooth.
Add mayonnaise, mustard, onions, vinegar, 2 egg yolks (hard-cooked), pickles and olives.
Mix well. Put in salad bowl; chill well.
Garnish with slices of hard-cooked egg, olives and parsley.
May be kept overnight in refrigerator. Serves 6 to 8.