Mom's Potato Salad

MOM'S POTATO SALAD

3 lbs. potatoes, peeled and cubed
3 eggs
1/4 c. sweet pickle relish
1 T. chopped olives
1/2 med. onion, chopped fine

Dressing:
1-1/2 c. mayonnaise
1 T. prepared mustard
2 T. sugar
2 tsp. cider vinegar
1 tsp. salt
1/2 tsp. pepper
1 tsp. olive juice (from the olive jar)

Place potatoes and eggs (in shell) in a large pot of cold water. Salt generously. Bring to a boil, lower heat slightly, and simmer until potatoes test fork tender (15 min. or so). Remove from heat and drain in a colander. Remove eggs and place in cold water. Return potatoes to pot.

Add the pickle relish, olives, and onion. Peel and chop the eggs; add to potato mixture.

Whisk together dressing ingredients. Add 1 c. to potato mixture; toss gently. Taste, and add more dressing if desired. Can be served warm or cold. Room temperature is my favorite.

Use any leftover dressing for deviled eggs