Potato Salad


  • 6-8 potatoes, unpeeled
  • 4-6 eggs
  • 1-1/2 cups mayonnaise
  • 2/3 cup sugar
  • 4 tablespoons yellow mustard
  • 1 small onion, diced (add more if you like onion)
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 6 strips bacon, cooked and chopped (optional)


  1. Boil the potatoes and eggs in a large stock pot for 10-12 minutes.
  2. Drain and let cool.
  3. Meanwhile, in a large bowl, combine the mayo, sugar, mustard, salt and pepper.
  4. Stir in the onion (and bacon, if using).
  5. Peel and chop the potatoes and eggs and add to the cream mixture.
  6. Toss together until well blended.
  7. Refrigerate before serving.

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