Catonsville United Methodist Potato Salad - cooking recipe

Ingredients

12 medium size potatoes
3/4 c. celery
1 large onion, chopped fine
2 Tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
parsley (if desired)

Preparation

Cook potatoes with skin on; cool, peel and dice.
Add celery and onions.
Sprinkle warm potatoes with sugar, salt and pepper. While still warm, gently mix dressing and add.