Potato Salad

Ingredients:

• 4 1/2 pounds yukon gold potatoes, peeled and cut into 1-inch pieces
• 2 cups mayonnaise
• 1 cup sweet onion, chopped
• 1 1/2 cups celery, finely diced
• 1 teaspoon sugar
• 1/4 cup red-wine vinegar
• 1/4 cup yellow mustard
• 1 tablespoon salt
• 3/4 teaspoon freshly ground black pepper
• 9 hard boiled eggs, shelled and coarsely chopped
• 1 tablespoon snipped chives

Instructions:

Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until tender, roughly 10 to 15 minutes. Remove the pot from the heat and all the potatoes to cool in the cooking liquid. Drain the potatoes while they are still warm. Combine the mayonnaise, onions, celery, sugar, vinegar, mustard, salt and pepper in a large bowl. Add the potatoes to the dressing while they are still warm. Gently fold in the chopped eggs and garnish with chives.