|@skyblue:**Recipe Name** |Potato Salad|@skyblue:**Submitted by** |Susan Tow|
|@skyblue:**Source** |Family Member|@skyblue:**Source Description** |Grandma (Thelma) Pierson|
|@skyblue:**Base** |Vegetable|@skyblue:**Course** |Side Dish|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |30-60 Minutes|
|@skyblue:**Servings** |4|@skyblue:**Ethnicity**|American|

**Ingredients:**
  * 5 baking potato
  * 5 Hard Cooked egg
  * 1/2 Diced white onion
  * 1 Cup(s) mayonnaise
  * 1 Tablespoon(s) deli mustard
  * 3/4 Cup(s) Diced celery
  * 3/4 Cup(s) Diced Bread & butter pickles
  * 1 Teaspoon(s) Approximately celery seed

**Directions:** \\ Cook potatoes in skins. Cool, peel, dice. Cook eggs. Cool, peel, and dice. Amounts listed for onions, celery, and pickles are approximate, and may be changed to your tastes. Add mayonnaise and mustard. Salt and pepper to taste. Refrigerate foods at all phases for food safety, then refrigerate until serving. 

**Nutritional Info:** \\ Unknown.