Classic New England Potato Salad

This is how potato salad should taste! I found this recipe in Sheila Pilsmaker's Column, "Home Cooking," appearing in the Rutland Herald, Monday, June 7, 1999.

2 cups Hellman’s Light Mayonnaise
¼ cup cider vinegar
1 Tbsp sugar
1 Tbsp salt
5 lb bag Yukon Gold potatoes, peeled and quartered
2-3 stalks celery w/leaves chopped
1 small red onion, minced
6 eggs. hard boiled
Hot paprika

Mix together the mayonnaise and the vinegar with a wooden spoon until smooth. Blend in the sugar and the salt. Cover and refrigerate for about 3 hours until dressing thickens and sets. Meanwhile, cover the quartered potatoes with cold water and bring to a boil. Add a pinch of salt. Reduce the heat and cook about 30 minutes or until tender. Cool and cube. Chop four of the hard boiled eggs and slice the other two for decoration. Mix the cubed potatoes, chopped celery, minced onions, and the chopped eggs. Tip with the dressing and toss gently to mix well. Transfer to a serving dish and arrange boiled egg rounds on top. Generously sprinkle with hot Hungarian paprika.