Best-Ever Potato Salad
Cindy Blauser, Mohnton, PA

An egg slicer makes it easy to chop hard-boiled eggs for potato salad.
Just slice the egg then turn it a quarter turn and slice again.

4 c. redskin potatoes, cubed      3/4 c. celery, chopped
14-1/2 oz. can chicken broth      2 eggs, hard-boiled, peeled and
1 T. cider vinegar                  chopped
1/2 c. carrots, peeled and        1 T. dill weed
  chopped

Combine potatoes and broth in a saucepan; bring to a boil. Lower
heat, cover and simmer for about 10 minutes or until tender. Drain
and place in a bowl; mix in remaining ingredients. Toss with dressing;
chill before serving. Serves 8.

Dressing:

1/2 c. mayonnaise                 1/4 t. salt
1 T. Dijon mustard                1/4 t. pepper
1 T. sweet pickle relish

Mix all ingredients together.