Potato Salad
2 pounds russet potatoes
1/2 cup diced celery
3 diced hard-boiled eggs*
1 cup mayonnaise
4 teaspoons sugar
2 teaspoons prepared mustard
1 teaspoon vinegar
1/4 teaspoon dried parsley
1/4 teaspoon black pepper
1 dash salt
Boil potatoes in a pot of salted water until fork tender. Cool either by running under cold water or in the refrigerator. Then peel the potatoes and cut them into chunks. Make the dressing by mixing the mayonnaise, sugar, mustard, vinegar, parsley, salt, and pepper. Mix potatoes, celery, and eggs into dressing. Refrigerate for at least 2 hours.
*I use the whites of the eggs only. You, of course, are more than welcome to also use the yolk.
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