10-12 med. red potatoes (peeled, boiled in 3/4 tsp salt, cooled and cubed)
12 large eggs (hard-boiled, cooled, peeled and chopped)
1 med. yellow onion (diced)
Salt and pepper to taste
Whip dressing ingredients together, pour over salad and toss until well-coated. Refrigerate at least 2 hours. Serves 12-15.
*Add a small amount more if you like a more tangy taste. Pure and simple - the secret is salting the potatoes before cooking, plenty of eggs and sugar in the dressing. Leave room for "seconds".