Israeli Potato Salad

Boil the 6 large potatoes in salted water until fork-tender, approximately 15-20 minutes, then drain and let cool slightly.

While potatoes cool, peel and finely dice the 2 small onions, setting aside in a small bowl.

Chop the 3 pickled cucumbers into small cubes and place in a separate bowl.

Peel the cooled potatoes and cut into ½-inch cubes, transferring to a large mixing bowl.

Peel the 2 hard boiled eggs and chop them into small pieces, adding to the potatoes.

In a small bowl, whisk together the ¾ cup mayonnaise, 1 tbsp mustard, 1 tbsp vinegar, 1 tsp sugar, 1 tsp salt, and ½ tsp black pepper until smooth.

Add the diced onions and pickled cucumbers to the potatoes and eggs.

Pour the dressing over the potato mixture and gently fold together until all ingredients are evenly coated, being careful not to break apart the potatoes.

Taste and adjust seasoning with salt, pepper, or vinegar as needed, then refrigerate for at least 30 minutes before serving.