3 c. cubed, cooked potatoes
1 tsp. sugar
1 tbsp. cider vinegar
1/4 c. finely chopped onion
1 1/2 tsp. salt
1 1/2 tsp. celery seed
3/4 c. mayonnaise
3 hard boiled eggs, diced
1 env. unflavored gelatin
1 tbsp. cold water
3/4 c. sweet pickle juice

Place potatoes in large bowl and sprinkle with sugar and vinegar. Toss to coat. Add onion, seasonings, and mayonnaise. Mix well. Gently fold in eggs.

Soften gelatin in cold water. Heat pickle juice and dissolve gelatin in it. Cool. Stir into potato mixture. Spoon into 1 1/2 quart mold. Chill until firm.

Unmold on a bed of lettuce and surround with tomato slices and black olives. Serves 8.