4 c. diced, cooked cold potatoes
2 hard cooked eggs, chopped
1/2 c. chopped celery
1/4 c. chopped pickle
2/3 c. mayonnaise
1 tbsp. vinegar
1 tbsp. instant minced onion
1/4 tsp. white pepper
1 tsp. dry mustard

Put potatoes, eggs, celery, and pickles in bowl. Blend together remaining in ingredients and gently mix with potato mixture. Chill. Serves 6.

VARIATION: Potato-Fennel Salad. To the above recipe, add 1/4 teaspoon crushed fennel seed.