Potato Salad - Deanna

potatoes (usually 1/2-1 potato per serving)

best foods mayo

mustard

sugar

apple cider vinegar

salt

onion powder

season all

celery salt

chopped green onions

diced celery

hard boiled eggs, sliced

olives

pickles

1. Boil potatoes (skin on) till you can insert a fork easily. Cool. Peel. Chop into bite sized pieces.

2. Mix dressing. Proportions to taste. About 3:1 mayo: sugar Then add a little mustard, vinegar and salt. Lastly add the vinegar, just enough to make the dressing smooth with the "tang" you like, but not watery

3. Pour dressing on cooled potatoes. Mash with potato masher, just enough to mix the dressing into the potatoes, don't over-mash or will become starchy. It will look somewhat like coarsely mashed potatoes when done.

4. Add the eggs and veggies. Refrigerate