Potato Salad

Bring a large stockpot of water to a boil. While water is heating, peel and cut potatoes into cubes. Rinse potatoes and add to boiling, salted water. Let simmer for about 25 minutes or until potatoes are tender. Drain potatoes and let cool about 1 hour.

While potatoes are cooling, cut and dice onion and celery. Dice 4 of the boiled eggs and set other 2 aside.

Once potatoes are cooled, add all ingredients (except whole eggs) and mix well. Place salad in a rectangular pan and slice remaining eggs and layer on top. Sprinkle paprika on top of salad, cover and refrigerate before serving.

Note: The salt, pepper, sugar, and curry can be omitted or adjusted to taste.