Potato Salad - cooking recipe

Ingredients

5 medium potatoes
6 hard-cooked eggs, cooled
1 Tbsp. sugar
1 tsp. salt
1/8 tsp. pepper
1 tsp. prepared mustard
1/2 c. chopped sweet pickles
1/4 c. chopped onion
1 c. mayonnaise
paprika

Preparation

Cook potatoes in salted water until fork-tender.
Refrigerate until cool; peel and chop potatoes and 5 eggs.
Reserve 1 egg for garnish.
Combine all ingredients in large bowl, except reserved egg and paprika.
Quarter or slice reserved egg; garnish top of salad.
Sprinkle with paprika.
Makes 7 servings.