2 lb. russet potatoes, peeled and diced
1 cup real mayonnaise
4 tsp. sweet pickle relish
4 tsp. white sugar
2 tsp. minced white onion
2 tsp. prepared mustard
1 tsp. white wine vinegar
1 tbsp. minced celery
1/4 tsp. dried parsley (optional)
salt and pepper, to taste
4 hard boiled eggs, peeled and chopped

Bring a large pot of salted water to a boil. Add diced potatoes and cook until tender but still firm. Drain and cool.

In a large bowl, combine potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, parsley, salt, pepper and chopped eggs. Mix well, chill and serve.

Submitted by: Lindsay DeVries