INGREDIENTS:

5 pounds red potatoes, diced

4 eggs

4 stalks celery, chopped

1 green bell pepper, chopped

1 (16 ounce) jar sweet pickles, cubed

 3/4 tablespoon prepared mustard

3/4 cup mayonnaise

1 onion, finely chopped

1 teaspoon white sugar

salt and pepper to taste

DIRECTIONS:

1.      Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.

2.      Place eggs in a medium saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and peel under cold, running water. Chop, and set aside.