1 c. sugar
1/4 tsp. dry mustard
1 egg
1 small chopped onion
1/3 c. water
parsley flakes optional
salt and pepper to taste
3 lb. potatoes
1 c. mayo

Cook potatoes until al dente, slice thin and put in large container. In small bowl mix sugar, mustard, egg, water, salt, pepper, parsley and chopped onion. Combine the liquid with the sliced potatoes and refrigerate for 24 hours. Drain potatoes in strainer, place in bowl and add mayo. Mix.