POTATO SALAD

Ingredients:

5 medium potatoes
6 hard-cooked eggs, cooled and peeled
1 tablespoon sugar (optional)
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon prepared mustard
1/2 cup chopped sweet pickles or sweet relish
1/4 cup chopped onion
1 cup mayonnaise (or to taste)
1 stalk celery, strings removed, finely chopped (optional)
A few dashes celery salt
3 tablespoons of Durkee's Sauce (optional)
Small jar pimientos (optional)
Paprika

Directions:

Peel potatoes, cut into cubes about 1 inch square. Boil in salted water until cooked but firm. Drain in colander.

OR

Cook potatoes in salted water until fork tender. Refrigerate until cool; peel, chop into cubes.

Chop or grate 5 eggs; reserve 1 egg for garnish.

Combine all ingredients in large bowl, except reserved egg and paprika. Quarter or slice reserved egg; garnish top of salad. Sprinkle with paprika. Serve warm, in the German style or chill and serve cold.

Makes: 7 servings