Elena's Potato Salad with a Few Changes

Makes about 20 Generous Servings

14 medium Russet Potatoes, peeled and cut in 1 inch cubes

1-2 medium red onions, finely chopped

3 ribs of celery, chopped

1 (6 ounce) can of chopped olives with juice squeezed out

1 cup pickle relish with juice squeezed out

2 1/4 cups mayonnaise

1 Tablespoon powdered mustard

1 Tablespoon celery seed or powder

1/3 cup sugar (optional)

1/2 teaspoon pepper

1 1/4 teaspoon salt

6-8 hardboiled eggs, chopped (optional)

1. Place potatoes in large saucepan and add water to cover by 1-inch. Bring to boil; add 1 Tablespoon salt, reduce heat to medium, and simmer, stirring a few times, until potatoes are tender, about 8 minutes.

2. Let stand until potatoes are just warm, about 20 minutes.

3. In small bowl, stir together onion, celery, chopped olives, pickle relish, mayonnaise, mustard powder, celery seed, sugar, pepper, and salt. Stir mixture and eggs into potatoes. Cover and refrigerate.