Picnic Potato Salad

Ingredients

• 5 lb. medium red potatoes, halved
• 5 hard cooked eggs, chopped
• 1 celery rib, finely chopped
• 1/2 medium onion, finely chopped
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• 1 1/2 cups mayonnaise
• 1/4 cup sweet pickle relish
• 3 Tbsp. sugar
• 2 Tbsp. dried parsley flakes
• 2 tsp. prepared mustard
• 1 tsp. salt
• 1 tsp. cider vinegar
• 1/8 tsp. pepper

Directions

Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain and cool. Cut potatoes into 3/4 inch cubes. In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

By Robin from Washington, IA