POTATO SALAD (Calhoun Family Recipe)

6 med potatoes (2 lbs)
1 cup finely chopped celery
1/2 cup finely chopped onions
1/3 cup chopped dill pickles
1 1/4 cups krafts mayonnaise
2 tsp sugar
2 tsp celery seed
2 tsp white vinegar
2 tsp prepared mustard
1 1/2 tsp salt
4 or 5 large hard boiled egg, chopped


Boil potatoes in salted water 25 to 30 min or till tender. Peel and cube potatoes while still hot into a large mixing bowl. Add celery, onion, pickle. Add mayo, sugar, celery seed, vinegar, mustard, and salt in a separate bowl and whisk. Add mayo mixture to potato mixture. Toss and stir paying attention to hard hard to stir and if necessary stir hard enough to break up the potatoes for a more creamy potato salad.

Unless you really under cook the potatoes you should be able to make this as creamy as you want or less creamy by how much you stir it once it is made. I doubt I have ever seen a single Thanksgiving that this was not on the table.