5 meduim potatoes peeled and cubed
6 hard-cooked eggs, cooled and peeled
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dried mustard
1/2 cup chopped sweet pickles mixed ( jar type)
1/4 cup chopped white onion
1 cup mayonnaise
paprika and dill weed (garnishing)
Cool(potatoes in salted water until fork tender,
Refrigerate until cool)
Chop 5 eggs; save one for garnishing.
Combine all ingredients in large bowl, except reserved egg and paprika, and dill weed.
Quarter or slice reserved egg;garnish top of salad. Sprinkle with paprika and dill weed.
Makes 7 servings.
comment: This is a tried and true southern recipe that will get rave revues at any table or get-to-gether. And has been in my husband’s family for centuries since before the war between the North and South.