Cullen's Cold Potato Salad
6 cups potatoes, peeled, diced and cooked
1 medium onion, finely chopped
1 cup celery, finely diced
1 cup dill pickles, chopped
1 cup sweet relish, drained
8 large hard-boiled eggs
Salt and freshly ground black pepper, to taste
1 1/2 cup mayonnaise
Fresh parsley, chopped
Chop half of the hardboiled eggs, leave remaining eggs whole.
Combine potatoes, onion, celery, pickles, relish and chopped eggs. Season with
salt and pepper; add mayonnaise. Chill for several hours.
Just before serving, halve the remaining 4 eggs and place on salad as
decoration. Dust with parsley and serve at once.