The mother-in-law’s potato salad.

Ingredients

• 6 medium potatoes (butter or red)
• 1 cup celery, finely diced
• 0.5 cup onion, finely diced
• 0.33 cup sweet pickle relish
• 1.25 cups mayonnaise
• 2 teaspoons white sugar
• 2 teaspoons apple cider vinegar
• 1 tablespoon dijon mustard
• 1.5 teaspoons table salt
• 4 eggs, hard-boiled and finely diced
• 8 slices of bacon, finely diced

Directions

1. Boil potatoes until soft but still firm.  Cut into 1-2 inch pieces.
2. Combine potatoes, celery, onion, and sweet pickle relish in a large bowl.
3. In a separate bowl, mix mayo, sugar, vinegar, mustard, and salt.  Fold into potato mixture.
4. Gently fold eggs and bacon into mixture.
5. Refrigerate and serve cold.

Notes

• MIL uses lite miracle whip instead of mayo, 2 teaspoons of regular mustard instead of dijon, and white vinegar instead of apple cider vinegar. I leave potato skins on.