Tangy Potato Salad

7 1/2 cups (3 1/2 pounds raw) red potatoes1 tablespoon plus 1 teaspoon sugar1 tablespoon apple cider vinegar1 cup mild onion, finely chopped1 cup chopped celery1 tablespoon salt1 tablespoon celery seed1 1/2 cups mayonnaise6 hard-boiled eggs, choppedPlace potatoes in large pot and add enough water just to cover. Cover pot and heat to boiling; reduce heat to low. Cook, covered, 30-35 minutes or until potatoes are fork tender. Drain and let stand until cool enough to handle.Remove skins and cube potatoes; sprinkle sugar and vinegar over warm potatoes and mix thoroughly. Add onion, celery, salt, celery seed and mayonnaise and mix well. Add eggs and fold in gently. Refrigerate until completely chilled, at least 2 hours.Serves 12 to 15.Nutrition values per serving: 274 calories, 20 g fat (4 g saturated), 18 g carbohydrates, 2 g fiber, 5 g protein, 114 mg cholesterol, 154 mg sodium.