| |
1 bag Russett Potatoes (approx. 4 cups), boiled
|
| |
1 cup Celery (about 4 whole sticks)
|
| |
1/4 cup onion, shredded
|
| |
4 whole boiled eggs
|
| |
Heinz Dill Pickles, diced
|
| |
2-3 cups Mayonnaise
|
| |
1 tsp. sugar
|
| |
2 tbsp. white vinegar
|
| |
1/4 tsp. pepper
|
|
|
| |
1 tsp. salt
|
| |
celery salt to taste
|
| |
paprika on top
|
|
