Picnic Potato Salad

• 8 large potatoes
• 1 medium onion
• 3 Tbsp. relish
• 2 Tbsp. mustard
• 3/4 c. mayonnaise
• 4 Tbsp. vinegar
• 3 Tbsp. sugar
• salt and pepper
• 6 slices cooked bacon, crumbled
• 5 hard-boiled eggs, chopped
• 1/2 c. chopped dill pickle
• 1/2 c. chopped sweet pickle
• 1 c. chopped green olives
• 1/2 c. chopped celery
• 1/2 c. green pepper
• celery seed

1. Parboil, peel and cube potatoes.
2. Red skin potatoes don't require peeling.
3. Mix mustard, mayonnaise, vinegar, sugar, salt and pepper in small bowl.
4. Combine remaining ingredients in a large bowl, then toss with dressing from small bowl.
5. You may wish to add extra mayonnaise to taste or to moisten immediately before serving.
6. Serves 12.

potatoes, onion, relish, mustard, mayonnaise, vinegar, sugar, salt, bacon, eggs, dill pickle, sweet pickle, green olives, celery, green pepper, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379874 (may not work)