5 lbs. red potatoes, diced

4 eggs

4 stalks celery, chopped

1 green pepper, chopped

1 (16-oz.) jar sweet pickles, cubed

3/4 tsp. mustard

3/4 cup mayonnaise

1 onion, finely chopped

1 tsp. white sugar

Salt and pepper to taste

Bring large pot of salted water to a bowl. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and transfer to a large bowl. Boil 4 eggs, peel and chop. Stir eggs, celery, green pepper, sweet pickle cubes, mustard, mayonnaise, onion and sugar into potatoes. Season to taste with salt and pepper. Cover and chill at least 3 hours before serving.