My Perfect Potato Salad

• 5 lbs potatoes, peeled and cubed
• 2 stalks celery, finely chopped
• 1 large onion, coarsely chopped
• 14 cup vinegar
• 12 teaspoon dried dill, crumbled
• 2 tablespoons Dijon mustard
• 12 teaspoon salt
• 12 teaspoon white pepper
• 1 cup reduced-fat mayonnaise
• 6 hard-boiled eggs, coarsely chopped (the whites only)
• 1 tablespoon sugar

1. Cook cubed potatoes in boiling water; do not overcook; drain and rinse under cool running water to stop the cooking process.
2. Transfer potatoes to a large bowl along with the celery, onion and chopped boiled egg whites.
3. In a small bowl, combine the mayo, vinegar, dill, dijon mustard, salt, pepper and sugar.
4. Add to the potatoes mixture in the large bowl and toss all to coat.
5. Cover and chill overnight before serving.

potatoes, stalks celery, onion, vinegar, dill, mustard, salt, white pepper, mayonnaise, eggs, sugar

Taken from www.food.com/recipe/my-perfect-potato-salad-241054 (may not work)