Traditional Potato Salad

I go back and forth between a couple of different potato salad recipes, but this is the one I tend to use the most. It's the pretty basic Best Foods recipe. Of course, you can always use a little more of this, a little less of that. But whatever you do, for the love of all things holy, please do NOT use Miracle Whip! You can also use red potatoes instead of russets, or a combination of both.

Ingredients:

2 lbs. potatoes (5-6 medium), peeled and cut into 3/4" chuncks
1 cup Hellmann's or Best Foods Real mayonnaise
2 tbsp. vinegar
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2-3 hard-cooked eggs, chopped (optional)
paprika

Place chopped potatoes in 4 quart pan and cover with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.

In large bowl, combine mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs, toss gently. Sprinkle with paprika if desired. Chill before serving.