Mashed Potato Salad

MASHED POTATO SALAD

• 2 1/2 pounds of potatoes (you will need 6 cups when mashed)
• 4 lg. hard-boiled eggs, cooled and diced
• 3/4 c. chopped celery
• 1/4 c. thinly sliced green onions
• 1 1/2 cups mayonnaise
• 1/4 cup sugar
• 1/4 cup cider vinegar
• 1 teaspoon salt
• Pepper to taste

Peel and boil the potatoes until they are soft where a fork will go through them easily. Drain off the water. I used my electric mixer to mash them smooth. Do not add any thing to them at this point. When they are smooth, I let them cool in the mixer bowl, while I cut up the eggs, celery, and green onions.

In a small bowl, mix mayonnaise, sugar and vinegar until smooth. Add the liquids to the mashed potatoes and I used the mixer to mix it all together. Using a spatula rather than the mixer I added the eggs, celery, green onions, salt and pepper and folded it all together. Cover & refrigerate. I think it tasted better after chilling for several hours. The recipe said you could serve it at room temperature but I preferred it cold. The recipe makes 12 servings.