POTATO SALAD
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.