1/2 cup mayonnaise
2 tablespoons sugar
15 ounces mixed vegetables (drained)
6 boiled eggs (large hard-, roughly chopped)
1/4 cup green onions (finely sliced)
1/2 teaspoon salt
Add the chopped potatoes and salt to a large pot and cover the potatoes with cold water. Bring to a boil and cook until potatoes are fork-tender. Drain and set aside to cool slightly. Using a hand-held potato masher, or a potato ricer, mash the potatoes leaving no lumps. Add all of the other ingredients, and using a large spoon, vigorously mix all of the ingredients together. Taste for seasoning and sweetness and adjust accordingly. Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours or overnight for best results.