For the dressing, in a separate bowl mix the brown sugar, sweet pickle relish, mayonnaise, and mustard.

Ingredients For potato salad extraordinaire

5 lbRusset potatoes

8eggs, hard boiled

1 1/2 cchopped red onion

1 cchopped celery

1/2 cchopped green pepper

1/4 cdark brown sugar, firmly packed

1/2 csweet pickle relish

3 cmayonnaise

1/2 cmustard

1 tspsalt

1/2 tsppepper

1Place potatoes in a large pot, cover with water and add salt until the water tastes salty (but not too salty). Bring to a boil and cook until just tender. Don’t over cook because you don’t want the potatoes falling apart. I don’t peel my potatoes first. I boil them with the skins on and rub the peel off after they have cooled for a bit.

2When the potatoes are cooled enough to handle, cut them into chunks.

3Chop the hard-boiled eggs and add to the potatoes. Add the onions, celery, and green pepper.

4

Toss together.

5For the dressing, in a separate bowl mix the brown sugar, sweet pickle relish, mayonnaise, and mustard.

6Pour over the potato mixture and mix well.

7Salt and pepper to taste. Cover and refrigerate.

Enjoy!