Picnic Potato Salad - cooking recipe

Ingredients

8 large potatoes
1 medium onion
3 Tbsp. relish
2 Tbsp. mustard
3/4 c. mayonnaise
4 Tbsp. vinegar
3 Tbsp. sugar
salt and pepper
6 slices cooked bacon, crumbled
5 hard-boiled eggs, chopped
1/2 c. chopped dill pickle
1/2 c. chopped sweet pickle
1 c. chopped green olives
1/2 c. chopped celery
1/2 c. green pepper
celery seed

Preparation

Parboil, peel and cube potatoes.
Red skin potatoes don't require peeling.
Mix mustard, mayonnaise, vinegar, sugar, salt and pepper in small bowl.
Combine remaining ingredients in a large bowl, then toss with dressing from small bowl.
You may wish to add extra mayonnaise to taste or to moisten immediately before serving.
Serves 12.