MASHED POTATO SALAD
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.