| Potato Salad 6 - 8 medium potatoes (red potatoes are best) 6 hard cooked eggs 1 onion diced 2 stalks celery diced 1 ½ c. mayo 2 tsp. sugar 1 T. prepared mustard 1 T. vinegar 2 T milk salt and pepper Wash and boil potatoes until tender, about 30 minutes. Drain and let cool enough to handle. Peel, if desired, and cut into bite sized cubes. Peel eggs, dividing yolks from whites. Cut up whites and add to potatoes. Break up yolks with fork or put through a sieve and add to potato mixture. Add onions and celery. Mix remaining ingredients in a separate bowl and fold into potato mixture being careful not to mash potatoes. Add fresh chopped parsley and/or sprinkle with paprika if desired. Cover and refrigerate. Serve chilled. Optional: Add 1/4 to 1/2 cup sweet pickle relish |
