3 to 4 med. potatoes, cooked, peeled, and cubed
3 eggs, hard cooked, and chopped
1 small onion, chopped or 6 green onions, chopped
2 stalks celery, chopped
1/4 c. chopped pickle or pickle relish
1 tsp. salt
1/8 tsp. pepper
3/4 c. mayonnaise or salad dressing
1 tbsp. prepared mustard

In large bowl, combine all ingredients; mix well. Cover; refrigerate until serving time. Makes 4 to 6 servings.

Tip: Other additions to potato salad include: Cubed, cooked beef, 1 to 2 tablespoons chopped green pepper or chives, 4 to 5 sliced radishes, 1 tomato, cut into wedges, chopped cucumber or zucchini, 1/2 cup cottage cheese, 1/4 cup sliced olives, 1/4 teaspoon curry powder or dill weed.