3 tbsp. vinegar
2 tsp. mustard seed
1 1/2 tsp. celery seed
9 med. red potatoes (3 lb.)
1 c. chopped celery
1/2 c. thinly sliced green onions
4 hard cooked eggs, chopped
2 c. mayonnaise
1 tsp. salt
Paprika
1 chopped sweet pickle

Combine vinegar, mustard seed and celery seed; let stand several hours. In covered saucepan cook potatoes in boiling salted water for 25-30 minutes or until tender; drain. Peel and cube potatoes.

In large bowl sprinkle potatoes with a little salt. Add celery, onion and eggs; toss lightly. Combine mayonnaise, salt and vinegar mixture. Add to potato mixture; toss to mix vegetables. Chill. Sprinkle with paprika. Makes 12-15 servings.