Potato Salad - cooking recipe

Ingredients

5 lb. potatoes
1 c. mayonnaise
1 Tbsp. white vinegar
1 Tbsp. sugar
6 hard-boiled eggs
1 1/2 tsp. French's mustard

Preparation

Mix mayonnaise, mustard, sugar and vinegar.
Let stand in refrigerator 6 hours or overnight.
(This improves the flavor.) Cook potatoes in jackets.
Cut 3/4 cup onions and 1 cup celery, very small.
Combine with cut up peeled potatoes and 4 eggs, also cut.
Reserve 2 eggs for garnishing.
Add dressing and mix well. Top with sliced eggs and a few sprigs parsley.