4 qt. pan diced potatoes
1/4 c. white vinegar
1/2 c. water
3 tbsp. flour or cornstarch
1 stick butter
1/2 c. sugar
3 tbsp. mustard
1 diced onion
1 rib celery
4 or 5 sm. whole sweet pickles
2 boiled eggs (optional for low cholesterol diets)
1 or 2 heaping tbsp. mayonnaise

Cook potatoes until done, drain, set aside in a different container to cool.

In a saucepan, while potatoes are cooking, mix butter, vinegar, mustard, sugar and heat over medium heat so butter will melt; combine flour or cornstarch with 1/2 cup water and mix it until smooth, then add the mixture to the mustard sauce and cook, stirring constantly, until thick.

Combine mustard sauce, diced ingredients and 1 or 2 tablespoons mayonnaise. Mix all together, then refrigerate until cool.