My Perfect Potato (And Egg!) Salad

• 4 lbs red potatoes, mostly unpeeled (8-10)
• 2 cups Hellmanns Mayonnaise (I use just under)
• 4 tablespoons white vinegar
• 3 teaspoons sea salt
• 2 teaspoons sugar
• 12 teaspoon ground black pepper
• 1 celery heart (2 cups)
• 1 large onion (1 cup)
• 4 -6 hard-cooked eggs, chopped (optional)
• dill, garnish (optional)

1. Wash and chop onion and celery heart.
2. Wash and eye the potatoes.
3. Leave most of the skin for vitamins.
4. Cut into bite size cubes and place in a large cooking pot.
5. Cover with cold water, enough so the potatoes have about one inch under the water.
6. Salt generously and bring to a boil.
7. Reduce heat to medium and boil for 8-10 minutes until tender.
8. A little under cooked is Ok because they will continue cooking.
9. Rinse with cool water.
10. I usually dump out all the hot water and fill with cold replacing it a few times until potatoes are cool to the touch.
11. Drain and pat dry.
12. Mix mayo, vinegar, salt, sugar and pepper in large bowl.
13. Add potatoes, celery, onion and eggs and toss gently.
14. Chill overnight.
15. Mix & serve.
16. Top with dill for a fancy presentation.

red potatoes, hellmanns mayonnaise, white vinegar, salt, sugar, ground black pepper, celery, onion, eggs, dill

Taken from www.food.com/recipe/my-perfect-potato-and-egg-salad-428621 (may not work)