4 med. white potatoes
4 eggs
1/2 c. oil
1/3 c. white vinegar
1 tsp. salt
1 tsp. sugar
1/2 tsp. dry mustard
1/4 c. finely chopped mild white onion
1/3 c. mayonnaise
Minced parsley, sliced olives or radishes, etc. for garnish if desired

Gently boil potatoes and eggs for 8 to 10 minutes. Remove eggs and continue boiling potatoes until just tender. Rinse hot eggs and peel and dice. Rinse potatoes and peel and dice.

Whisk oil, vinegar and seasonings and pour over potato and egg mixture. Refrigerate for 4 hours, add enough mayonnaise to give a light, creamy texture. Refrigerate 2 hours, garnish as desired. Serves 6 to 8.