Potato Salad, Adapted By Joyce Stavely

• 2 1/2 pounds boiling potatoes, cooked
• 13 cup vegetable oil
• 13 cup white-wine vinegar or cider vinegar
• 2 teaspoons mustard
• 1 hard-cooked egg, minced
• 1/2 cup thinly sliced celery
• 1 small white onion, finely minced
• 2 tablespoons sweet pickle relish
• 2 teaspoons sweet pickle juice
• 4 sliced radishes
• 4 green onions chopped for garnish

1. Scrub and cook the potatoes in enough water to cover.
2. Bring to boil, reduce heat to simmer, cover and cook potatoes until they are tender but still firm.
3. Amount of time depends on size of potatoes.
4. If the potatoes have thin skins they do not have to be peeled.
5. While the potatoes are cooking, beat the oil and vinegar together with the mustard.
6. Combine with the egg, celery, onion, pickle relish and pickle juice.
7. When the potatoes are done, drain, peel if desired and cut into small dice.
8. While they are still warm, mix them with the dresssing.
9. Garnish with radishes and green onions.

boiling potatoes, vegetable oil, whitewine vinegar, mustard, egg, celery, white onion, sweet pickle, sweet pickle juice, radishes, green onions

Taken from cooking.nytimes.com/recipes/8567 (may not work)