• Combine potatoes and cold water to cover in large saucepan. Partially cover. Bring to boiling; cook 30 minutes, until tender. Drain.

  • Grate eggs into large bowl; mash with fork, pressing against side of bowl. Stir in mayonnaise, mustard, sugar, salt and pepper.

  • Peel potatoes; cut into chunks. Add to dressing in bowl. Add pickle, onion and parsley, tossing to coat and mashing potatoes with fork to desired consistency. Refrigerate, covered, for several hours.

  • Garnish with paprika, egg slices and parsley sprigs if desired. Makes 8 servings.

Nutrition Facts

257 calories; 7 g total fat; 82 mg cholesterol; 884 mg sodium. 40 g carbohydrates; 6 g protein;