My Potato Salad

5 lbs white potatoes; peeled, cut, rinsed and cooked
2 cups Mayo (not salad dressing)
1/3 cup sugar
½ cup vinegar
5 stalks of celery; washed and minced
1 large sweet onion; minced
8 eggs; cooked, peeled and chopped fine
Salt & Pepper to taste
Paprika for garnish
4 eggs; cooked, peeled and sliced for garnish

1. Combine sugar and vinegar; let rest until dissolved stirring occasionally.
2. In a large mixing bowl combine potatoes, celery, onion, chopped eggs, salt & pepper to taste.
3. Add Mayo to the sugar and vinegar; mix well.
4. Pour dressing over salad and combine well.
5. Place sliced eggs on top of salad
6. Sprinkle salad with paprika
7. Refrigerate at least 2 hours before serving or serve immediately

NOTE: Very good serving immediately while still warm.

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