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5 pounds small red potatoes
12 hard-cooked eggs, separated
2 cups mayonnaise
1/4 cup sweet relish
2 tablespoons prepared mustard
1 1/2 teaspoon salt
3/4 teaspoon pepper
Garnish: paprika

Peel potatoes, if desired, and cut into pieces. Cook in
boiling water to cover in a Dutch oven for 30 minutes or until
tender; drain and cool. Chop egg whites. Mash yolks with a fork
in a large bowl; stir in mayonnaise and next 4 ingredients until
blended. Add potatoes and chopped egg whites, tossing gently to
coat. Cover and chill 1 hour. Garnish if desired.

Yield: 10-12 servings.

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