Potato Salad

Last updated: Friday November 23, 2012

Cook, peel, drain, cool, then cube:

4          -           cups                 potatoes (4 to 6 medium)

Sprinkle potatoes with:

1          -           tablespoon       vinegar (more or less - to taste)

1          -           teaspoon          sugar (or more - to taste)

Add:

-           1/4       teaspoon          pepper

1          1/2       teaspoon          salt

1          1/2       teaspoon          celery seed (or less - to taste)

-           1/2       cup                  onion (chopped)

1          -           cup                  celery (diced)

-           3/4       cup                  mayonnaise

Toss to blend. Carefully blend in:

2-4       -           -                       hard cooked eggs

Chill.

 Optional:

-           1/4       cup                  diced sweet or dill pickle

1          -           teaspoon          mustard

Yield:            
Dad and Mom