3 lb. red potatoes
2 tsp. dry mustard
2 ribs celery, chopped
1 med. onion, chopped
6 to 8 med. sweet pickles, whole
1 tbsp. fresh dill or 1 tsp. dried dill weed
1/2 c. mayonnaise
2 tbsp. wine vinegar or cider vinegar
Hard boiled eggs, if desired
Paprika
Salt, pepper to taste
Garlic powder to taste

Cook potatoes with skins on, until just tender. Peel while hot, cube and sprinkle with dry mustard. Cool in refrigerator. Add celery, onion, sliced sweet pickles and dill weed.

Thin mayonnaise with vinegar and stir into above ingredients. Add salt and pepper and garlic powder. Slice hard boiled eggs on top and sprinkle with paprika. Serves 6 to 8.