INGREDIENTS:

6 MEDIUM POTATOES (2 POUNDS)
1 CUP THINLY SLICED CELERY
1/2 CUP FINELY CHOPPED ONION
1/3 CUP CHOPPED SWEET PICKLE (OR PREPARED SWEET RELISH)
1 1/3 CUPS MAYONNAISE
2 TEASPOONS SUGAR
2 TEASPOONS CELERY SEED
2 TEASPOONS MUSTARD SEED
2 TEASPOONS VINEGAR
2 TEASPOONS PREPARED MUSTARD
1 1/2 TEASPOONS SALT
5 HARD BOILED EGGS, COARSELY CHOPPED

IN A COVERED SAUCEPAN COOK POTATOES IN BOILING SALTED WATER FOR 25 TO 30 MINUTES OR UNTIL TENDER, DRAIN WELL AND COOL TO ROOM TEMPERATURE. PEEL AND CUBE POTATOES. TRANSFER TO A LARGE BOWL. ADD CELERY, ONION AND SWEET PICKLE (OR RELISH). IN A SMALLER BOWL, COMBINE MAYONNAISE, SUGAR, CELERY SEED, MUSTARD SEED, VINEGAR, PREPARED MUSTARD AND SALT. BLEND IN 1 TO 1 1/2 TABLE-
SPOONS OF MILK. ADD MAYONNAISE MIXTURE TO POTATOES. TOSS LIGHTLY TO COAT POTATO MIXTURE. CAREFULLY FOLD IN THE CHOPPED EGGS. COVER AND CHILL THOROUGHLY. MAKES 8 SERVINGS.