Potato Salad

• 5 lb. boiling potatoes (not baking potatoes), peeled or unpeeled
• 6 hard-cooked eggs, sliced, plus 2 hard-cooked eggs, cut into wedges for garnish
• 1 c. sweet pickle relish
• 2 c. salad dressing or mayonnaise
• 1 Tbsp. celery seed
• salt and freshly ground black pepper
• 1/4 c. chopped green onions
• 1/4 c. minced fresh parsley
• 1/4 c. finely chopped celery
• parsley sprigs for garnish

1. Place potatoes in a large pan. Cover with water and bring to a boil.
2. Reduce heat and cook until potatoes can be pierced with knife (cooking time will depend on size of potatoes), usually about 30 minutes if potatoes are of average size. If uneven in size, it may be necessary to remove smaller potatoes as they are done. Drain in colander and cool in refrigerator.

boiling potatoes, eggs, sweet pickle relish, salad dressing, celery, salt, green onions, fresh parsley, celery, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=395410 (may not work)