Cook 2 1/2 lbs of red potatoes in boiling salted water until tender. Peel and slice into large bowl. While still warm, sprinkle with 1 teaspoon vinegar and 1 teaspoon sugar. Add 1/2 cup chopped onion, 1/2 cup celery, and 1/2 cup chopped sweet or dill pickles. Add salt to taste. If desired fold in 2 chopped hardboiled eggs. Adjust any ingredient to personal taste.