1 1/2 cups boiled, chopped potatoes
2 hard boiled eggs, chopped
1 heaping tbsp. minced onion
3/4 tsp. salt
1/3 tsp. ground mustard
2 tbsp. white sugar
1 1/2 tbsp. vinegar

Cut potatoes into 1/2 to 3/4-inch cubes and boil in salt water until just fork tender. Don’t overcook.

Cut hard boiled eggs into chunks of similar size as the potatoes.

Prepare dressing with the mustard, vinegar, salt, and sugar.

Add potatoes, eggs, and onion to bowl and gently fold in the dressing.

Put the potato salad in the refrigerator to allow flavors to set.

Submitted by: DAL