Classic Potato Salad

This is great for a barbecue, potluck, or anytime.

Classic Potato Salad

2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks (This works best to boil potatoes in their jackets so it doesn't get mushy.)
1 cup mayonnaise (Hellmann's is best)
2 Tbsp. vinegar (Can use less, it tends to be strong.)
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped

1)In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.

2)In large bowl, combine mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature. (Tastes best chilled on the second day in my opinion.)