10 lb. potatoes, pared
1/2 c. salad oil
1/2 c. cider vinegar
1 tbsp. lemon juice
2 tbsp. prepared mustard
3 oz. sugar, granulated
1 tbsp. salt
Few drops Tabasco sauce
12 hard cooked eggs, diced
1 lb. celery, diced
8 oz. finely chopped onion
1/2 tsp. black pepper
1/2 c. sweet pickle, chopped
2 c. mayonnaise

Cook potatoes until tender. Dice while warm. Make a marinade of oil, vinegar, lemon juice and seasonings. Add to warm potatoes and mix gently. Marinate until cold. Add eggs, celery, onion and pepper to marinated potatoes. Mix lightly. Add mayonnaise. Mix carefully to blend. Chill at least 1 hour before serving. Serve with #10 dipper.