Long Island Potato Salad

1. 1

   Cook potatoes until al dente, slice thin and put in large container.

2. 2

   In small bowl mix sugar, mustard, egg, water, salt, pepper, parsley and chopped onion.

3. 3

   Combine the liquid with the sliced potatoes and refrigerate for 24 hours.

4. 4

   Drain potatoes in strainer, place in bowl and add mayo.

5. 5

   Mix.

* Per serving · 4 servings · Values may vary.

No additional tips available.