12 medium white potatoes
2 tbsp. vinegar
2 tbsp. butter, melted
2 tbsp. sugar
2 tsp. salt
1 whole stalk celery, chopped
12 hard boiled eggs, sliced
1 c. minced parsley
2 (4 oz.) jars chopped pimiento
1/2 c. minced onion
1 (10 oz.) jar sweet pickle relish
Mayonnaise-horseradish sauce

Boil potatoes in skins until tender. While hot, peel, cube and toss potatoes lightly with vinegar, butter, sugar and salt. Refrigerate until thoroughly chilled.

Add celery, eggs, parsley, pimiento, onion and pickle relish. Chill until flavors blend. Moisten with chilled mayonnaise-horseradish sauce one hour before serving.

MAYONNAISE-HORSERADISH SAUCE:

1 qt. Hellmann's mayonnaise
1 (5 oz.) jar prepared horseradish

Mix well and refrigerate. This sauce is also very good on roast beef or corned beef.