Potato Salad

3 cups potatoes - diced or cubed cooked
2 eggs - chopped, hard-boiled
1/2 cup celery - chopped
1/2 cup onions - diced
1/2 cup sweet pickle relish
1/2 teaspoon salt
1 teaspoon vinegar
1/2 teaspoon pepper
1 cup mayonnaise or salad dressing
1/4 teaspoon celery seed (optional)

Cover potatoes with water and bring to boil. Lower flame and simmer until tender. Drain, peel and cut into small bite-sized pieces. Add chopped onions, celery and eggs to potatoes and mix with the remaining ingredients. Cover bowl and refrigerate about 2 hours. (Serves 4-6)

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