Amish Potato Salad

Ingredients

3 lbs. starchy potatoes (Russet or Yukon gold)
1/2 cup chopped celery
5 hard-boiled eggs (peeled and chopped)
1/4 cup finely chopped white onion
1 cup mayonnaise
1/4 cup granulated sugar
2 tablespoons white vinegar or rice vinegar
2 tablespoons yellow mustard
Salt (to taste)

Step-by-Step

1. Begin by boiling the potatoes. Peel and cut them into bite-sized cubes, then place them into a large pot of salted water. Bring to a boil and cook for about 10-12 minutes, or until the potatoes are fork-tender. Be careful not to overcook!
2. While the potatoes are cooking, hard boil the eggs. Place eggs in a saucepan of cold water, bring to a boil, then cover and turn off the heat for 10-12 minutes. Cool in ice water, then peel and chop.

1. In a large mixing bowl, whisk together the mayonnaise, sugar, vinegar, yellow mustard, and salt. Mix until smooth and creamy.
2. Once cooled, add the potatoes to the dressing along with the chopped eggs, celery, and onion. Gently fold everything together so the potatoes are evenly coated but not smashed.
3. Taste and adjust the seasoning with extra salt or a splash more vinegar if you like extra tang.
4. Cover and refrigerate for at least 2 hours before serving. This lets the flavors meld for the best results.
5. Before serving, give it a gentle stir. Enjoy chilled! (recipefiber)