5 or 6 hard boiled eggs
Potatoes
Celery
Onion
1 tablespoon mustard
Salt and Pepper
1/2 cup Mayonnaise
1-2 tablespoons finly chopped dill pickle
Get enough potatoes so that when peeled and cut they will fill a 2 quart saucepan, leaving enough room for the water to cook the potatoes. One cooked cut the potatoes into bite sized pieces and put in large bowl.
Grate the eggs into the same bowl holding one aside. Add sliced celery and diced onion, however much you like.
Put the remaining ingredients in the bowl and stir together till well mixed. You may need to add more mustard, mayonnaise, or pickle.
Transfer to a smaller bowl or serving bowl, slice the remaining egg decoratively placing the slices on top of the salad. Sprinkle with paprika
Note: Another one of Mom’s recipes; I guess with a name in the middle of the alphabet Mom perfected several salads to bring to church functions.
~Karla
My Family's Favorite Recipes 