2 lbs. new potatoes
1/2 c. diced celery
1 c. mayonnaise
1 tbsp. prepared mustard
1/2 tsp. paprika
1/4 c. sweet pickle juice
1/4 c. potato cooking water
5 lg. eggs
1/2 c. diced onion
2 tbsp. cider vinegar
1 tsp. salt (optional)
1/4 tsp. pepper
1/2 c. diced pickles or pickle relish

Peel, cube, then cook potatoes in water until tender. Hard cook the eggs, shell and dice. In large bowl, stir together remaining ingredients. Serve hot or refrigerate overnight. Makes 1 1/2 quarts.