Creamy Potato Salad

Creamy Potato Salad
1981 Better Homes and Gardens cookbook

INGREDIENTS
6 medium potatoes
1 cup thinly sliced celery
½ cup finely chopped onion
1/3 cup chopped sweet pickle
1¼ cups mayonnaise or salad dressing
2 teaspoons sugar
2 teaspoons celery seed
2 teaspoons vinegar
2 teaspoons prepared mustard
1½ teaspoons salt
2 hard-cooked eggs, coarsely chopped

DIRECTIONS
In a covered saucepan, cook potatoes in boiling salted water for 25 to 30 minutes or until tender. Drain well.When they are cool enough to handle, peel and cube potatoes. Transfer to a large bowl. Add celery, onion and sweet pickle.Combine mayonnaise, sugar, celery seed, vinegar, mustard and salt. Add mayonnaise mixture to potatoes. Toss lightly to coat. Carefully fold in the chopped eggs. Cover and chill thoroughly.Makes eight servings.