Potato Salad - cooking recipe

Ingredients

10 medium size potatoes (Russet is best)
6 eggs, hard-boiled
1 Tbsp. sugar
1 tsp. salt
1 Tbsp. yellow mustard
milk (enough to dissolve sugar and salt)
32 oz. jar Miracle Whip
1 small onion, chopped
1 red bell pepper, chopped
1 c. celery, chopped

Preparation

Boil potatoes with skin on.
Boil eggs; cool both.
Peel off skins and dice potatoes into large bowl.
Shell the eggs and dice into bowl.
Chop onion, pepper and celery and put into bowl.
Mix thoroughly.
In a separate bowl, mix sugar and salt with enough milk to dissolve them; add mustard and stir until well blended. Pour over potatoes, eggs, onion, pepper and celery.
Mix thoroughly.
Refrigerate at least 3 hours before serving.