Southern-Style Potato Salad


° 3 pound russet potatoes
° 1 cup mayonnaise (adjust if you want more or less)
° ¼  Dijon Mustard
° 2 teaspoons apple cider vinegar
° 2 teaspoons sugar
° Half a cup of sweet pickles
° 1 celery stalk, chopped
° 1 medium onion, chopped
° 4 large eggs, boiled and cut into pieces


1. Fill a large saucepan with water and add the potatoes.
2. Bring the saucepan to a boil and cook the potatoes until they are soft enough for a knife to pierce easily.
3. Once the potatoes are fully cooked, add the potatoes to an ice bath to cool.
4. Once the potatoes are completely cool, remove their peel and cut them into large pieces
5. In a separate bowl, mix mayonnaise, Dijon mustard, apple cider vinegar and sugar.
6. Pour the mixture over the potatoes and add the sweet pickle, celery, Vidalia onion and hard-boiled eggs.
7. Add salt and pepper to taste.
8. Mix well and enjoy!