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POTATO SALAD

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8 new potatoes (red skins)
1 medium onion
1 celery stalk
1/4 green pepper
1 dill pickle
6 large stuffed olives, small
amount of the juice
5 hard-boiled eggs
salt
fresh ground pepper
1 Tbsp. white vinegar
1 Tbsp. prepared mustard
Miracle Whip mayonnaise

Scrub potatoes and boil in salted water in their jack-
ets, until just done. Cool, peel and dice. Chop the onion,
celery, green pepper, pickle, olives and eggs. Add mixture to
the potatoes. Mix thoroughly. Add vinegar, mustard and enough
mayonnaise to moisten well. Add more mayonnaise and pickle
juice if necessary. Correct seasoning. Chill in refrigerator
1 to 4 hours to blend flavors before serving.

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