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POTATO SALAD 
5 lbs. red skinned potatoes
10 eggs, hard boiled, chopped
1/3 c. stuffed olives, chopped
3/4 c. sweet pickles, chopped
1/3 c. dill pickles, chopped
1 c. Kraft mayonnaise or enough to mix well
4 tbsp. mustard
2 tsp. salt
1/8 tsp. black pepper
1 tsp. celery salt or 1 c. celery, chopped

Wash potatoes and boil in their jackets (start in cold water) until tender (stick with fork). Peel and cube potatoes. Hard boil eggs (rapid boil about 15 minutes). Peel eggs, chop and add to potatoes. Add all other ingredients and mix well. Chopped onion may be added if you desire. Place in a large bowl and cover and chill before serving - overnight if possible.
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