3 med. red potatoes
1 tsp. sugar
1 tsp. vinegar
1/2 c. sliced celery
1/3 c. finely chopped onion
1/4 c. chopped sweet pickle
1 tsp. salt
1 tsp. celery seed
3/4 c. mayonnaise
2 hard cooked eggs (sliced)

Step 1: In a covered pan, cook whole potatoes in enough boiling salted water to cover, about 20 minutes or until almost tender. Drain well. Peel potatoes. Using a fork to hold the warm potato upright, use a sharp paring knife to pull away peel from cooked potato.

Step 2: On a cutting board, cut peeled potatoes into quarters. Slice the potatoes into 1/4 inch thick pieces. Place in mixing bowl.

Step 3: For even distribution, sprinkle sugar and vinegar (I dissolve together) over the entire face of potatoes. Lightly toss a few times to mix.

Step 4: Add sliced celery, finely chopped onion, chopped sweet pickle, salt and celery seed to potatoes. Stir to combine. A rubber spatula helps to stir gently and scrape sides of bowl for thorough mixing.

Step 5: Add mayonnaise to potato mixture, scraping measuring cup.

Step 6: Fold mayonnaise into the potato mixture. Carefully use spatula to cut down through the mixture, scrape across bottom and over the top of mix. Repeat this down and over motion.

Step 7: Carefully fold the hard cooked egg slices into potato mixture. (I find it difficult to keep slices whole, so I mix them in as easily as possible.)