From Edith Parr
Ingredients:
6 lg potatoes skinned and chopped into cubes
2-1/2 C. mayonnaise
4 tsp. sugar
2 tsp. salt
4 tsp. vinegar
3 tsp. mustard
6 hard boiled eggs-chopped
2 hard boiled eggs-sliced for on top
paprika
Additional ingredients (I omitted from original recipe, but can be used):
1/2 C. finely chopped onion
1/2 C. finely chopped dill pickle
3 tsp celery seed
Directions:
1. Boil potatoes until soft. Drain and put in large bowl and set aside in fridge to cool.
2. Mix remaining ingredients (except sliced eggs for top of salad and paprika) in smaller bowl and refrigerate until potatoes are cool.
3. Add wet ingredients to potatoes and mix carefully so as to not crush the potatoes and eggs.
4. Lay sliced eggs on top of potato salad and sprinkle with paprika.
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