Scrub the potatoes, keep them whole and you can leave the skin on. Start in 10 cups of cold water and add ¼ cup of salt. Bring to a boil with high heat and then simmer until firm but tender (~30 minutes).

Hard Boil 4 large eggs, then let them cool in ice water.

Make the dressing next. Whisk the eggs and sugar together in a sauce pan. Then add the rest of the ingredients and whisk together. Bring to a simmer and stir until thickened. Let cool and put in the fridge until the potatoes are ready.

When the potatoes are done, let them cool enough to handle them. Then cut them into small cubes and put them into the fridge to cool off.

Peel and chop the eggs, and the other vegetables. Add to the potatoes.

Add the mayo to the dressing and then add the dressing to the cooled potatoes and carefully fold through.

Put back into the fridge for at least 4 hours, preferably overnight.

Taste and adjust for sugar, salt & pepper. You can add 1-2 dollops of mayo if it’s dry & a tablespoon or two of pickle juice to give it some added pop.

Garnish with fresh chopped parsley, chives, and/or paprika.