Potato Salad - cooking recipe

Ingredients

10 to 12 c. cooked potatoes (5 lb. or so; Russet preferably)
1/2 c. sugar
1/3 c. vinegar
2 c. finely chopped onion
1 Tbsp. salt
1 1/2 Tbsp. mustard
2 c. mayonnaise (less if you like)
8 hard-cooked eggs
2 c. celery, chopped
1 c. sweet pickle relish

Preparation

Boil potatoes in skins about 15 to 20 minutes. Skin the hot potatoes and dice. Toss the sugar and vinegar with the warm potatoes. Add remaining ingredients. Refrigerate. Can garnish with green pepper rings and/or paprika, radishes or parsley. Best if made the day before serving. Serves 15.
Must do ahead.