Anna Biehn'S Potato Salad - cooking recipe

Ingredients

5 lb. potatoes
3/4 c. chopped celery
3 Tbsp. chopped fresh celery
1 tsp. celery seed
3 hard-boiled eggs, chopped
1 1/2 tsp. salt
1/3 c. sugar
1/2 c. cider vinegar
1 1/2 c. Miracle Whip salad dressing
2 Tbsp. French's yellow mustard

Preparation

Cook potatoes in skins; peel when warm.
Dice cooked potatoes. Add all other ingredients and stir until mixed well.
If too dry, add milk to obtain smoother consistency or to your liking.
Serves approximately 25 people.
Keeps in refrigerator for 1 week.