5 lb. potatoes, peeled
2 Tbsp. salt
water
1/4 c. sugar
1/4 c. tarragon vinegar or regular
1 1/2 tsp. salt to taste
3/4 tsp. white pepper or regular
1 Tbsp. celery seed
1 Tbsp. Worcestershire sauce
1/4 c. onion, chopped
1 c. celery, chopped
2 c. sweet pickle relish
4 c. mayonnaise
6 hard-cooked eggs, chopped
1 Tbsp. fresh parsley
Cook potatoes in salted boiling water until tender. When cool, slice or cube. Keep warm. Combine sugar, vinegar, salt, pepper, celery seed and Worcestershire sauce. Add onions, celery, pickle relish and mayonnaise. Mix with warm potatoes. Gently fold in eggs and parsley. Refrigerate at least several hours to blend flavors. Overnight is better. Yields 1 gallon.