#1218 - Potato & Egg Salad

(by Shirley McNevich)

1 1/2 cups mayo
1 TBSP cider vinegar
1 TBSP French's yellow mustard
1 tsp. salt (for cooking potatoes)
1/2 cup white sugar
5 large red potatoes
3 hard boiled eggs (peeled and chopped)
1/2 of a small onion (chopped)--optional
1/2 cup chopped celery
1/2 to 1 tsp. celery seed

In a bowl add mayo, cider vinegar, mustard, white sugar, celery seed--stir until mixed. Let the mixture sit for 20 minutes while you cook the potatoes. Peel potatoes--cook potatoes with water and salt until tender, then drain and cut them into bite sized pieces. Put potato pieces into a large bowl--stir the mayo mixture again, then pour the mayo mixture over the top of the warm potatoes. Add the chopped eggs, chopped onions, and chopped celery--gently mix all ingredients until mixed. If too dry, add more mayo. If too sweet add more mustard. Refrigerate until cold.