All-American Cucumber Potato Salad
5 pounds potatoes
6 large eggs
1 tablespoon granulated sugar
2 teaspoons salt
1 tablespoon yellow mustard
1 1/2 cups salad dressing Miracle Whip or mayonnaise
1 tablespoon white vinegar
1 teaspoon ground black pepper
1 1/2 cups diced cucumber
Wash, peel and cut potatoes into bite-size pieces.
In a large pot, bring water to a boil. Add potatoes and cook until the potatoes are tender (15-20 minutes depending on the size of the potato chunks.). Drain the potatoes and put them in a large bowl.
Put the eggs in another saucepan and add water to cover them. Bring the water to a boil, and then let the water and eggs boil gently for 5 minutes.
Drain the eggs and cover them with ice cold water. Allow the eggs to sit in the cold water while you mix up the dressing.
For the dressing, combine the sugar, salt, mustard, salad dressing, vinegar and pepper. Mix until completely combined. Set aside.
Once the eggs are cool enough to touch, drain the water. Peel the eggs and dice them, then add them to the potatoes.
Pour the dressing over top the eggs and potatoes and mix until the potatoes are covered.
After the salad is completely cooled, add the diced cucumber. If you add this while the potatoes are still warm, it will soften the cucumber.
Refrigerate until ready to serve.