Potato Salad - cooking recipe

Ingredients

5 lb. potatoes, peeled, diced into about 1/2-inch pieces and cooked until tender
3/4 c. sugar
3/4 c. vinegar
2 eggs
1 heaping Tbsp. prepared mustard
1 medium onion, diced
1 c. diced pickles of choice or pickle relish
1 tsp. celery seed
1 pt. salad dressing

Preparation

In a saucepan, bring to boil the sugar and vinegar. In a mixing bowl, beat well the eggs and mustard. Pour hot liquid to egg mixture and beat quickly and rapidly to keep from curdling. Remove potatoes and drain. Add to them the onion, pickles or pickle relish, celery seed and salad dressing. Pour in hot dressing and mix well. Cool before serving or can be eaten hot.