8 c. diced cooked potatoes
1/4 c. chopped onion
1/4 c. water
2 tbsp. cider vinegar
1 tsp. prepared mustard
1/4 c. salad oil
1 tbsp. sugar
1 tbsp. seasoning salt
1 tsp. celery seed
1/4 tsp. pepper
2 c. diced celery
1/4 c. diced sweet pickles
4 hard boiled eggs
1 c. salad dressing
1/2 c. milk
Radishes and parsley

Cook potatoes with skins until just done. Cool enough to handle, peel and cube.

Combine onion, water and vinegar; let stand a few minutes. Add mustard, oil, sugar, seasoning salt, celery seed and pepper. Add diced potatoes; toss to coat. Let chill several hours or overnight.

Add celery pickles and 3 chopped hard boiled eggs. Reserve last egg for garnish. Blend mayonnaise and milk. Pour over potatoes and toss. Chill until ready to serve. Garnish with remaining eggs, sliced radishes and parsley. Makes 8-10 cups.