Creamy Potato Salad

• 6 medium potatoes
• 1 c. thinly sliced celery
• 1/2 c. finely chopped onion
• 1/3 c. chopped sweet pickle
• 1 1/4 c. mayonnaise or salad dressing
• 2 tsp. sugar
• 2 tsp. celery seed
• 2 tsp. vinegar
• 2 tsp. prepared mustard
• 1 1/2 tsp. salt
• 2 hard-cooked eggs, coarsely chopped

1. In a covered saucepan, cook potatoes in boiling, salted water for 25 to 30 minutes or until tender; drain well.
2. Peel and cube potatoes.
3. Transfer to a large bowl.
4. Add celery, onion and sweet pickle.
5. Combine mayonnaise, sugar, celery seed, vinegar, prepared mustard and salt.
6. Add mayonnaise mixture to potatoes.
7. Toss lightly to coat potato mixture.
8. Carefully fold in the chopped eggs.
9. Cover and chill thoroughly.
10. Makes 8 servings.

potatoes, celery, onion, sweet pickle, mayonnaise, sugar, celery, vinegar, mustard, salt, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=583065 (may not work)