Boil red potatoes until a fork slides smoothly into potatoes. Do not over cook, otherwise the salad will be mushy.
Peel potatoes and cut into bite size.
Whisk together mayonnaise (I only use Hellman’s), sugar and vinegar. Salt to personal preference. Fold carefully into potatoes, chopped onions and celery.
Best if refrigerated for 24 hours. I add a touch of yellow mustard.
Hafertepe family recipe!