Mom's Potato Salad (prepare a day ahead) Makes 6 to 8 Servin

• servings: Makes 6 to 8 servings

Ingredients

18 eggs Hard Boiled

3 medium Potatoes

1 1/2 cups Chopped Onion

1 1/2 cups Chopped Celery

1 1/2 cups Chopped Sweet Pickles

1 1/2 cups Mayonnaise

1 teaspoon Yellow Mustard

1 1/2 cups Sweet Pickle Relish

Directions

1. Place potatoes into a large pan and boil potatoes with the skin on until they are tender.

2. Remove from pan and let cool. Once cool remove skin carefully and cut potato into large bite sizepieces and place into a large pan. Set aside

3. Hard Boil 18 eggs. Remove shells and set aside . Use 3 of the best looking eggs for the top of the potato salad.

4. Cut the remaining 15 eggs in half and place the egg yokes into a medium mixing bowl and set aside.

5. Chop the egg whites and place into the pan with the potatoes. Add chopped onion, chopped celery, and chopped sweet pickles, mix thoroughly. Set Aside

6. Take a fork and mash the egg yokes. Add to that the mayonnaise, mustard, and sweet pickle relish, mix thoroughly.

7. Combine the potato and egg yoke mixture. Mix thoroughly and salt to taste.

8. Place into the serving container, slice the remaining 3 eggs and place slices on top of the potato salad. Sprinkle with paprika.

9. Cover and place in refrigerator over night.