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Aunt Connie's Potato Salad

I like to make this the day before so the salad is completely chilled and the flavors have combined. - Aunt Connie

  • 45 minutes

Ingredients

  • 2 lbs red potatoes, quartered and boiled just until fork tender
  • 1 cup celery, sliced thin
  • 1/2 cup red onion, finely chopped
  • 1/4 cup sweet pickles, finely chopped
  • 4 hard-boiled eggs, 2 chopped and 2 sliced
  • Paprika
  • 1 cup Kraft mayo
  • 1 T white vinegar
  • 1 tsp salt
  • 1 tsp sugar
  • Fresh cracked pepper to taste
  • 1 T spicy brown mustard

Directions

  1. Mix together dressing ingredients.
  2. Add onions, celery, and pickles.
  3. Cut cooled potatoes into bite-sized chunks into the dressing and gently stir until mixed.
  4. Add the chopped eggs and stir again until the dressing coats everything.
  5. Top with sliced eggs.
  6. Sprinkle with paprika.

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