2 1/2 lbs. potatoes, peeled, drained, and mashed (6 c.)
4 lg. eggs, scrambled and chopped coarse
3/4 c. coarsely chopped celery
1/4 c. thinly sliced green onions
1 tsp. salt
Pepper to taste
1 1/2 c. mayonnaise
1/4 c. granulated sugar
1/4 c. cider vinegar
Additional sliced green onions (for garnish)

In a large bowl, mix mashed potatoes, scrambled eggs, celery, onions, salt, and pepper with a wooden spoon until well blended. Stir mayonnaise, sugar, and vinegar in a small bowl until smooth. Stir into potato mixture until blended. Cover and refrigerate up to 3 days. To serve, bring to room temperature; sprinkle with green onions. Yield: 12 servings.

May use hard cooked eggs instead of scrambled - your preference.