• Cooking Time: 20
• Servings: 6-8
• Preparation Time: 10
• 4 cups cooked potatoes (about 2 lbs.—Yukon gold, red potatoes or any waxy potato works best)
• 4 hard-cooked eggs, diced
• 1 medium-size onion, chopped (1/2 cup)
• 1/4 cup chopped celery
• 1 cup mayonnaise
• 1 Tbsp. vinegar
• 1/2 tsp. dry mustard
• 1/4 tsp. celery seeds
• 2 Tbsp. sweet relish
• 1/8 tsp. cayenne pepper
• 1/2 tsp. salt

1. Combine potatoes, eggs, onion, and celery in a medium-size bowl. Combine remaining ingredients in a small bowl and mix thoroughly. Add to salad and mix well. Refrigerate several hours before serving.

Clipped from a magazine many years ago, this potato salad has been the favorite in our household and at any event I have brought it to! The little bit of cayenne adds a nice flavor or zing.