2 1/2 lb. potatoes (about 7 med.)
Boiling, salted water
2 tbsp. French dressing
1/2 tsp. pepper
Salt to taste
3 hard & cooked eggs, chopped
2 stalks celery, chopped
1 sm. onion, chopped
1 lg. dill or sweet pickle, chopped
1 tbsp. chopped parsley
1 tbsp. celery seed
1/2 c. mayonnaise

Cook unpeeled potatoes in boiling, salted water until tender, but firm. Peel when cool enough to handle, and slice or dice them into a bowl. Sprinkle with French dressing, pepper and salt to taste.

Add the eggs, celery, onion and pickle. Sprinkle with the chopped parsley and celery seed. Mix ingredients lightly and evenly. Add mayonnaise and mix until all ingredients are coated. Chill before serving. Serves 8.