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6 medium potatoes
1 c. thinly sliced celery
1/2 c. finely chopped onion
1/3 c. chopped sweet pickle
1 1/4 c. salad dressing
2 tsp. sugar
2 tsp. celery seed
2 tsp. vinegar
2 tsp. prepared mustard
1 1/2 tsp. salt
2 hard-cooked eggs, coarsely

In a covered saucepan, cook potatoes in boiling salted
water for 25 to 30 minutes or until tender; drain well. Peel
and cube potatoes. Transfer to a large bowl. Add celery,
onion and sweet pickle. Combine salad dressing, sugar, celery
seed, vinegar, prepared mustard and salt. Add salad dressing
mixture to potatoes, toss lightly to coat potato mixture.
Carefully fold in the chopped eggs. Cover and chill thorough-
ly. Makes 8 servings.

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