Ingredients:
5 pounds red potatoes, peeled and diced
4 eggs
4 stalks celery, chopped
1 green bell pepper, chopped
1 (16 ounce) jar sweet pickle cubes
1/2 to 1 tablespoon prepared yellow mustard
3/4 to 1 cup mayonnaise
1 onion chopped, optional
1 teaspoon white sugar, optional
salt and pepper to taste
Directions:
1 Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
2 Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.
3 Add eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion, and white sugar to potatoes; mix well. Season to taste with salt and black pepper. Cover, and chill in the refrigerator for several hours.
Makes 12 servings [Previous Recipe][Next
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