Recipe: Creamy Potato Salad (Better Homes and Gardens Cookbook, 1981)

CREAMY POTATO SALAD

6 medium potatoes
1 cup thinly sliced celery
1/2 cup finely chopped onion
1/3 cup chopped sweet pickle
1 1/4 cups mayonnaise or salad dressing
2 teaspoons sugar
2 teaspoons celery seed
2 teaspoons vinegar
2 teaspoons prepared mustard
1 1/2 teaspoons salt
2 hard-cooked eggs, coarsely chopped

In a covered saucepan, cook potatoes in boiling salted water for 25 to 30 minutes or until tender. Drain well.

When they are cool enough to handle, peel and cube potatoes. Transfer to a large bowl. Add celery, onion and sweet pickle.

Combine mayonnaise, sugar, celery seed, vinegar, mustard and salt. Add mayonnaise mixture to potatoes. Toss lightly to coat. Carefully fold in the chopped eggs. Cover and chill thoroughly.

Makes 8 servings
Source: Better Homes and Gardens Cookbook, 1981

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