Ingredients
4 lbs. small red potatoes
4 bunches green onions
2 to 3 teaspoons salt (to taste)
1/2 teaspoon black pepper
3 teaspoon celery seed
1 teaspoon sugar
1/2 cup wesson oil
3/4 cup cider vinegar
Preparation
Boil potatoes until done. Cool and peel..quarter and slice. Slice onion using greens about 1/2 way up. Stir in the rest of the ingredients. Mix and refrigerate over night.
This Potatoe Salad will keep up to two weeks. The longer it sets, the better it is.
