Summer Picnic Potato Salad - cooking recipe

Ingredients

4 c. cooked red potatoes, cubed
1 tsp. prepared mustard
1/2 tsp. salt
1/2 c. celery, diced
1/2 c. sweet pickles, diced
2 hard boiled eggs, diced
1 c. salad dressing spread
1/2 tsp. celery seed
1/8 tsp. pepper
1/2 c. onion, diced

Preparation

Mix salad dressing, prepared mustard, celery seed, salt and pepper together.
When potatoes are cooled, add vegetables, eggs and dressing.
Mix thoroughly and refrigerate for at least two hours before serving.
Serves 6 to 8 people.