Potato Salad

Serve at picnics, outdoor barbecues, potlucks and casual meals

Goes well served with barbecue, roasts, hot dogs, fried chicken, hamburgers and cold sandwiches

15 medium russets potatoes, peeled
10 hardboiled eggs, chopped
1-1/4 cups chopped celery
1 cup sweet onions, chopped
1/4 cup sweet pickle Juice
2 cup mayonnaise to start (later, add more to taste)
Salt and pepper to taste
1 tablespoon celery seed
1 tablespoons mild paprika
2 tablespoons sugar

Peel Potatoes then chop into bite size pieces. Place potatoes in a large pot, and cover with water. Boil until just tender but not overly soft. Remove from heat and set aside to cool.
In a large bowl, combine potatoes (all water drained) with eggs, onion. Mix the sweet pickle juice, mayonnaise, celery, sugar and paprika then mix everything together lightly. Season to taste with salt and ground black pepper. Mix gently, the less you stir, the better the salad will look.

Chill for one day or at least 2 hours.

Small Group Feeding - Serve up to 12 or reduce recipe in half to serve 6