Old Fashion Potato Salad

Potatoes
7 Eggs
2 slices of Onion about 1/8 inch thick, diced
1 1/4 to 1 1/2 cup Mayonnaise
1 tsp Yellow Mustard
3/4 Tbsp Sugar
1 tsp Salt
1/4 tsp Black Pepper
Water About 1/4 cup to thin dressing
Paprika to sprinkle on top

Start the potatoes and eggs cooking and then prepare the onions and dressing while they cook. Peel the potatoes. Cut them into pieces about the same size so they cook evenly (about the size of a golf ball). Boil the potatoes gently until they are done. Drain and let cool 5 or 10 minutes but while still too hot to hold, cut them into chunks about 1/2 inch square. Put them in the mixing bowl.

Hard-boil the eggs. Drain and cool in cold water with ice cubes. Shell and while still warm cut them into chunks, about 16 chunks per egg. Put them in the mixing bowl.
Chop the onion into pieces a little smaller than the size of a pea. Place the onion into the mixing bowl and stir it all up.

Mix well the mayonnaise, salt, mustard, sugar and black pepper. Thin the mixture with cream, water or milk. (It takes about 1/4 cup of water.) The mixture should be a thick cream that coats a metal spoon but pours off and leaves a thick drop hanging on the edge when the spoon is held horizontally with an edge down. Taste test it.

Gently stir in some of the dressing with a large spoon. Add more dressing until the mixture is right. Transfer to the serving bowl and sprinkle the top with paprika. Cover with plastic wrap and refrigerate for 4 or more hours.

The salad can be made the day before. Left over salad Must Be Refrigerated and may need a little more dressing.
Thanks Mom

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