12 avg. potatoes, steamed until just tender
6 eggs, hard boiled
1/2 c. lemon juice
1/4 c. oil (optional)
1 1/2 c. onion, chopped
1 1/2 to 2 c. celery, chopped

When the potatoes are cool enough to handle, cut them into bite-sized chunks without removing the skins. Place them in a large bowl and pour over them the lemon juice and optional oil. Chunk the eggs and add them to the bowl. And add the onions and celery. Prepare the dressing (recipe below). Pour dressing over the vegetables in the bowl, tossing gently. Refrigerate the salad, overnight if possible, but at least for a few hours before serving so the flavors have a chance to mingle. Makes 10 portions.

DRESSING:

1 c. yogurt
1 c. milk powder (1 1/3 c. instant)
2 tbsp. honey
1/3 c. sweet pickle relish
2 tbsp. mustard
2 tsp. salt

Whisk the milk powder into the yogurt 1/4 cup at a time. Stir in the honey, pickle relish, mustard and salt.