Deli Potato Salad

 3 lbs russet potatoes, peeled and cut in cubes

2 eggs, hard boiled

2 celery stalks, small chopped

1/2 yellow onion, small chopped

1 1/2 cups mayo

1/4 cu sugar

1 1/2 tsp salt

2 tsp white vinegar

2 Tbsp sweet pickle relish

2 tsp yellow mustard

2 Tbsp instant mashed potato flakes

green onions

paprika

In a large salted pot of boiling water cook potatoes and eggs together.  Simmer for 10 minutes after water boiled.  Cool potatoes and eggs.  In a large bowl add mayo, eggs, sugar, salt, white vinegar, sweet pickle relish, yellow mustard, yellow onion and celery. Add the potatoes and fold them in.  Add potato flakes and top with green onions and paprika.  Refrigerate for 4-6 hours.  Serve.