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OLD-FASHIONED POTATO SALAD
by Mary Simon
serves: 12
  Our family favorite. Make sure you use Hellmann's Real Mayonnaise, and make sure you use duck eggs. Potatoes may be boiled with skins on. Remove skins after boiling.
Ingredients:
  2 cups   mayonnaise
  2 tablespoons   cider vinegar
  1 1/2 teaspoons   salt
  4 teaspoons   prepared mustard
  1 teaspoon   celery seed
  dash   pepper
  6   hard-cooked eggs, chopped
  8 cups   diced cooked potatoes
  3 cups   sliced celery
  1 cup   chopped onions (smaller is better)
  4 tablespoons   chopped parsley
Directions:
  EARLY IN DAY:
In large bowl, stir mayonnaise with next 5 ingredients until mixed; add remaining ingredients. Cover and refrigerate.

BROWN RICE MACARONI OR PENNE SALAD: Prepare as above but increase vinegar to 4 tablespoons and substitute 8 cups cold, drained cooked brown rice pasta (16 ounces uncooked) for potatoes.

RICE SALAD: Prepare as above but substitute 8 cups cold, cooked rice for potatoes. Sprinkle with paprika if desired.