10 medium red potatoes, cooked and cubed
1 stalk celery, chopped
1 red onion, chopped
1½ cups mayonnaise
1 tablespoon apple cider vinegar or white distilled vinegar
1 teaspoon Gherkins sweet pickle juice
1 teaspoon Dixie Crystals sugar
3-4 Sweet Gherkin pickles, chopped
½ teaspoon pepper
½ teaspoon celery salt (optional)
2 eggs hard cooked*, quartered (see instructions below)
In a large bowl combine potatoes with next eight ingredients. Toss well. Top potato salad with eggs, tomato, and green onion. Refrigerate until ready to serve.
Hard Cooked Eggs*
In a cool 1-quart Saucepan place eggs and 2 tablespoons water for one egg, adding 1-tablespoon water for each additional egg, up to six.
Cover and close the vent. Place over medium heat 240°F (116C°) cooking for 5 minutes. Turn burner off and leave covered 10 minutes.
Cool with water or ice, then peel.
Serves: 20 – Preparation Time: 1 hour