My Mom'S Potato Salad - cooking recipe

Ingredients

6 medium sized russet potatoes, washed, do not peel
4 hard-boiled eggs, peeled and chopped
1 hard-boiled egg, sliced
1 1/2 cups mayonnaise
1 teaspoon ground black pepper (to taste)
1/2 teaspoon salt (to taste)
4 tablespoons sugar (to taste)
paprika (optional)

Preparation

Place potatoes in a large Dutch oven.
Add enough water to cover potatoes, cover.
Boil until fork tender, about 20 to 25 minutes.
Drain; do not peel potatoes at this point.
Place in \"fridge\" for about 30 minutes or until cool enough to handle.
Remove from \"fridge\".
Peel and cut into bite-sized pieces.
In a large bowl, combine mayonnaise, pepper, salt, and sugar, mixing well.
Add potatoes, making sure to coat all potatoes with mayonnaise mixture.
Chill for about 4 hours, or overnight is better.
Before serving, lay one sliced hard-boiled egg in circle in the middle.
Sprinkle with paprika if desired.