Boil potatoes with skins in lightly salted water until tender. When they are cool enough to handle, peel and slice about ¼ inch thick and place in a large bowl. Mix the sugar with vinegar until dissolved. Whisk in the oil, salt and pepper. Pour mixture over warm potatoes. Add minced onion and stir gently so not to bread potatoes. Mix together mayonnaise and celery salt. When potatoes have cooled, add mayonnaise and mix gently but completely. Add up to 2 tsp. of water for thinner dressing. Refrigerate.
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