From Paulette Vickery's Recipe Collection

Creamy Potato Salad

salads, vegetables

6 each red potatoes
1 cup celery, sliced
1/2 cup onion, chopped
1/3 cup pickle relish
1 1/4 cup mayonnaise
2 teaspoon sugar
2 teaspoon celery seed
2 teaspoon red wine vinegar
2 teaspoon prepared mustard
1 1/2 teaspoon salt
2 each hard boiled eggs, chopped

In covered saucepan, cook potatoes, 25-30 minutes, or till tender. Drain, peel, and cube potatoes. Place in large bowl. Add celery, onion, and pickle relish. Combine mayonnaise, sugar, celery seed, red wine vinegar, prepared mustard, and salt. Add mayonnaise mixture to potatoes. Toss lightly to coat potato mixture. Carefully fold in chopped eggs. Cover and chill thoroughly.

Yield: 8 servings





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