Potato Salad

By ldelmas

Jane Rudolph Tracy, QVC

Ingredients

• 2-1/2 cups cooked potatoes, sliced
• 1 tsp. sugar
• 1 tsp. vinegar
• 1/2 cup onion, chopped
• 1-1/2 tsp. salt
• 1-1/2 tsp. celery seed
• 1 cup mayo
• 2 hard boiled eggs, sliced
• 1/2 cup celery, chopped
• 1/4 cup diced sweet pickles, drained

Preparation

Step 1

Sprinkle potatoes with sugar and vinegar. Add all remaining ingredients except for the eggs and mix thoroughly. Gently fold in eggs. Chill. Serve with additional sliced eggs and tomato wedges for color on top.