Potato Salad I Recipe

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm about 15 minutes. Drain and transfer to a large bowl.

Place eggs in a medium saucepan and cover completely with cold water. Bring water to a boil. Cover remove from heat and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and peel under cold running water. Chop and set aside.

Stir the eggs celery green bell pepper sweet pickle cubes prepared mustard mayonnaise onion and white sugar into the potatoes. Season to taste with salt and pepper. Cover and chill in the refrigerator for at least 3 hours before serving.