Potato Salad

Mary Arredondo, Billings, MT

Serves 10 – 12

6 medium russet potatoes, unpeeled

1 cup celery, chopped

½ cup onion, chopped

1/3 cup bread-and-butter cucumber chips

2 teaspoons sugar

2 teaspoons celery seed

2 teaspoons vinegar

2 teaspoons prepared mustard

1 ½ teaspoons salt

1 ¼ cups salad dressing

3 hard-boiled eggs, chopped

Boil whole potatoes in large saucepan of salted water 40 minutes or until tender; drain. Peel and cube; place in large bowl.

In medium bowl, combine celery, onion, cucumber, sugar, celery seed, vinegar, mustard and salt. Add salad dressing and mix into potatoes. Fold in chopped eggs.

Cover and chill.