Mom’s Potato Salad

Serves 4 to 6

1 c. mayonnaise

1 t. mustard

1/2 t. celery seed

1/2 t. salt

1/8 t. pepper

4 c. potatoes, peeled, cooked and cubed

2 eggs, hard-boiled, peeled and chopped

1/2 c. onion, chopped

1/2 c. sweet pickles, drained and chopped

Combine mayonnaise, mustard, celery seed, salt and pepper in a large bowl; mix well. Add remaining ingredients; mix gently. Refrigerate until ready to serve.

Another handy kitchen secret...eggs won’t crack during boiling if you add a tablespoon or two of white vinegar to the water.