Mark’s Feed Store’s Potato Salad Recipe

Boil the peeled and cubed potatoes in salted water until tender (about 20 minutes).

While the potatoes are cooking, mix together the onion, mayonnaise, dijon mustard, white vinegar, sugar, salt, and black pepper until well combined.

Drain the cooked potatoes and let them cool slightly.

Add the chopped hard boiled eggs and parsley to the cooled potatoes.

Mix in the prepared dressing until the potatoes and eggs are coated.

Chill the potato salad in the refrigerator for at least 1 hour before serving.