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| 6 gross | Red potatoes, cook till just done, cubed |
| 7 | Hard cooked eggs, sliced (reserved 1 for garnish) |
| 1 Tasse | Celery cubes |
| 2 Tasse | Maonnaise |
| 2 Esslöffel | Salad (wet) mustard |
| 1/4 Tasse | cider vinegar |
| 1 Esslöffel | salt |
| 1/2 Esslöffel | black pepper |
| 2 Esslöffel | Dehydrated onion powder |
| 1/2 Tasse | Sweet relish or |
| 1 Tasse | Green pepper; chopped, opt'l |
| | paprika |
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In a large bowl, combine potatoes, celery and 6 eggs. Add salt, pepper and onion powder. Toss lightly to cut. In a small bowl combine mayonnaise, vinegar and mustard. Mix well. Pour a little at a time over potato mixture (size of potatoes used determines if you use all the dressing; usually it takes all). Relish or green peppers may be added now; mix well. Pour into serving dish. Garnish with reserved egg and sprinkle paprika lightly over top. Refrigerate 2 hours before serving. Formatted by Mary Wilson, BWVB02B.
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