2 lbs. red potatoes
1/2 c. onions, diced
1/2 c. celery, diced
3 hard-cooked eggs, peeled & chopped
1/4 c. sweet pickles, diced (optional)
1 c. mayonnaise
1 tsp. dried dill weed
1 tsp. celery seed
1 tsp. sugar
2 tbsp. cider vinegar
1/2 tsp. dry mustard
1 tsp. salt
1/4 tsp. ground black pepper

Cook potatoes in boiling water for 20 minutes or until tender. Drain and cool. You can either peel and dice the potatoes; or leave red skins on and dice. Combine potatoes, onions, celery, eggs and pickles in large bowl and toss. Mix remaining ingredients in separate bowl. Pour over potato mixture and stir. Chill well, then serve. Serves 6 to 8.