Grandma’s Potato Salad

INGREDIENTS:

8 medium red potatoes, cubed (can leave skin on)

4 to 5 hard-cooked eggs, chopped

1 ½ cups mayonnaise

2/3 cups sour cream

3 Tablespoons sugar

3 Tablespoons cider or red wine vinegar

2 teaspoons prepared mustard

1 ½ teaspoon celery seed

Salt and pepper to taste

DIRECTIONS:

Place the potatoes in a saucepan and cover with water.

Cover and bring to boil; cook until tender, about 15-20 minutes.

Drain and cool. Place in a bowl; add eggs.

Combine remaining ingredients; pour over potato mixture and toss to coat.

Cover and refrigerate for 6 hours or overnight. Yield 8-10 servings.