Ingredients
3 medium potatoes (about 1-1/2 pounds)1 tablespoon cider vinegar1 teaspoon sugar1/2 cup chopped celery1/3 cup chopped onion1/4 cup chopped pimiento-stuffed olives1/2 teaspoon salt1/2 teaspoon celery seed3/4 cup mayonnaise2 hard-boiled large eggs, chopped
Preparation
In a saucepan, cook potatoes in boiling water until tender. Peel and cube; place in a medium bowl. Sprinkle with vinegar and sugar. Add the celery, onion, olives, salt and celery seed. Fold in mayonnaise and eggs. Cover and refrigerate for at least 1 hour.
