Apple-Potato Salad

• 20 small new potatoes
• 2 Tbsp. lemon juice
• 1/2 tsp. pepper
• 1 1/2 c. chopped celery
• 1 c. mayonnaise
• 1/2 c. sugar
• 1 1/2 Tbsp. vinegar
• 4 hard-cooked eggs, cut into wedges
• 3 Golden Delicious apples
• 1 medium size onion, chopped (1/2 c.)
• 1 c. chopped dill pickle
• 1 tsp. prepared mustard
• 1 Tbsp. vegetable oil
• 3 tsp. salt

1. Cook potatoes in their jackets in boiling salted water until tender.
2. Cook and peel.
3. Refrigerate, covered, overnight. Quarter, core and chop apples in a medium size bowl.
4. Toss with lemon juice to prevent discoloring.
5. Combine apples, onion, celery and dill pickle in a large salad bowl.
6. Combine mayonnaise, mustard, sugar, oil, vinegar, salt and pepper in a small bowl; mix well.
7. Pour into salad bowl; toss ingredients until blended. Slice potatoes into salad a few at a time, tossing after each addition.
8. Cover and refrigerate for several hours.
9. Taste and add additional dressing, if needed.
10. Garnish the salad with hard-cooked egg wedges.
11. Serves about 8.

potatoes, lemon juice, pepper, celery, mayonnaise, sugar, vinegar, eggs, golden delicious apples, onion, dill pickle, mustard, vegetable oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=383366 (may not work)